My Sister's Kitchen

Spicy Cranberry Cream Cheese Dip

2012-01-25T14:02:00.000-08:00

Pinned via Pinterest, and thoroughly enjoyed as a Christmas Dinner appetizer, this dip is delish.

In fact, my husband and I loved it so much, I came home from my sister's and made it again.

Tart, sweet and spicy, all rolled into one and spread on top of silky, smooth cream cheese. This dip is pure heaven. This will be appearing on Superbowl Sunday, no doubt about it.

Serve with ritz crackers, wheat thins or tortilla chips.

Spicy Cranberry Cream Cheese Dip

1 12 oz package fresh cranberries
1/4 C green onion, chopped
1/4 C cilantro, chopped
1 small jalapeno pepper
1 1/4 C sugar
1/4 t cumin
2 T lemon juice
dash salt
2 8 oz packages cream cheese

1. Put your cranberries in a food processor. You could also, just chop them up.
2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces. Careful of the seeds now. Throw on a pair of rubber gloves or something, please. The seeds are the hot part of the pepper. If you don't like a lot of heat on the old pallet, just leave the jalapeno out.
3. Add all ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.
4. When you are ready to serve, place your cream cheese bricks on a plate.
5. Spread the cream cheese out as evenly as you can.
6. Pour your cranberry mixture over the cream cheese.
7. Spread it all around.
8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.

Recipe Source: Jamie Cooks It Up! via Pinterest

Posted by: Sallie and Julia

Classic Italian Lasagna

2012-01-06T08:41:00.000-08:00

Like many families, our family takes turns spending Christmas Eve with each side of the family or sometimes both together. Because of this we usually take turns hosting and never have settled on a "Christmas Eve" dinner.

With such large numbers, and a huge Christmas meal the next day, when my turn rolls around I find myself turning to crowd pleasers that feed a large group but won't subject me to hours upon end in the kitchen.

I also like variety and because we have a traditional Christmas Dinner that includes both ham and turkey, I want something delicious but different.

In past years we've done things like soup with scones, or a hearty beef stew but this year I decided an Italian theme would be fun. I had this recipe bookmarked and because I like 99.9% of Mel's recipes I went out on a limb and made it for Christmas Eve.

The outcome? Total Success!!

Beyond the usual red sauce, noodles and cheese, this " Classic" version incorporates a creamy white sauce AND browned mushrooms and garlic which are pureed and added the red sauce. I know it sounds a little weird but not one person out of the 25 that ate it, guessed what the secret ingredient was. Great for picky eaters like mine that would run screaming if they knew the truth, so please don't tell them!

Served with Cesar salad, this Christmas Jello, and lots of buttery garlic bread, this Italian Christmas Eve meal will be my tradition for years to come.

Classic Italian Lasagna
adapted slightly from Mel's Kitchen Cafe

*Makes one 9X13-inch pan of lasagna (and requires the use of several pots and skillets…but don’t worry, you can wash those up in a snap while the lasagna is baking)

INGREDIENTS:
Red Sauce:
2 tablespoons olive oil
1 tablespoon butter
4 cloves fresh garlic, finely minced (see garlic tutorial here)
1/2 large onion, diced (about 1/2 cup)
8 ounces mushrooms, chopped
2 (8-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 (14.5-ounce) can diced tomatoes, undrained
2 teaspoons Italian seasoning (or a mix of dried oregano and basil)
1/2 teaspoon salt
1/2 teaspoon pepper

White Sauce:
3 cups milk (not skim, I used 1%)
5 tablespoons flour
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper

9 lasagna noodles, boiled for half the time on the box (or use 12 of the no-boil noodles, of which I far prefer the Barilla brand)
1 pound ground beef
1 pound mozzarella cheese, shredded
8 ounces Parmesan cheese, shredded

DIRECTIONS:
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray or with a napkin dipped lightly in olive oil and set aside.

In a large skillet, brown the ground turkey over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When turkey is cooked through, drain the grease and set aside.

In a medium-size saucepan over medium-high heat, add 2 tablespoons olive oil and one tablespoon butter. Add a pinch of salt and pepper. When oil/butter is hot, add the garlic, stirring constantly. When the garlic is lightly browned, but NOT burned, add the onion and mushrooms. Continue cooking on medium-high heat until the vegetables are soft and browned and the fluid has mostly cooked out. Remove from heat and either using a handheld immersion blender or transferring the vegetables to a blender, blend the vegetables to a paste-like mixture. Return the pot to the heat (pour the pureed vegetables back in, if using a stand-alone blender) and add the tomato sauce and tomato paste. Stir to combine. Then add the diced tomatoes, Italian seasoning, salt and pepper. Stir. Cover and let the sauce sauce simmer for 30 minutes over medium-low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved ground turkey.

While the red sauce simmers, if using lasagna noodles that need to be boiled, bring a large pot of salted water to a boil and boil the noodles for half the time suggested on the box. Once the noodles are cooked, drain, but do not rinse. Add a dab of olive oil to keep them from sticking together. If you are using no-boil noodles, you can skip this step.

Also while the red sauce is cooking, melt the four tablespoons butter and when melted, add the flour, stirring constantly to combine and letting the mixture cook, while stirring, for a minute or two. Gradually add in the milk, whisking constantly. Add the salt and pepper. Slowly whisk the white sauce, ensuring it doesn’t burn on the bottom of the pan, while cooking it over medium heat. Continue slowly stirring or whisking while the white sauce cooks and thickens quite a bit, about 5-7 minutes. Add a pinch of mozzarella for good luck, if you wish!

To begin layering the lasagna, keep in mind that you’ll have three layers of noodles as well as three layers of the sauces and cheese – so plan on splitting all the sauce and cheese piles into thirds so you don’t run out at the end! On the bottom of your lightly greased baking pan, layer three pre-boiled noodles or four no-boil noodles, slightly overlapping the no-boil noodles. Layer the red sauce, white sauce, Parmesan and mozzarella cheeses, spreading all to the edges and top with another layer of noodles. Again, layer the red sauce, white sauce, Parmesan and mozzarella cheeses and top with the final layer of noodles. Layer the sauces and cheeses again.

Cover the lasagna with a greased layer of aluminum foil and bake for 30 minutes. Remove the foil and let the lasagna sit for 15 minutes before cutting and serving.

Sparkly Red Velvet Brownie Bites

2012-01-03T13:39:00.000-08:00

Seeing as how my sister and I both love red velvet, when I came across this recipe, I knew it would be the perfect addition to our Christmas desserts.

Not only are these brownies beautiful, with the contrast of the rich red velvet and the snowy white cream cheese frosting, they are absolutely divine.

The brownies are dense and rich, although not overpoweringly sweet. The perfect companion for a nice thick layer of cream cheese frosting (my favorite) and a delicate sprinkling of sparkly white edible glitter.

Not only does their miniature size make them adorable, they're perfect for holiday platter or parties when you want to sample a little of everything but not go home on sugar overload !

I have a feeling these babies could be making a repeat appearance right around Feb. 14th!!

*Because I was traveling, and like everyone else around the holidays was super busy and making a gazillion other things, I decided to go for it and make these ahead of time and freeze them. I baked them as directed, let them cool completely and then wrapped them in layers of plastic wrap, aluminum foil and a couple of freezer bags. (Can you tell I was a little worried?) The day of I let them defrost and then finished them off with the frosting and glitter. *

Sparkly Red Velvet Brownie Bites
Picture and Recipe from A Farm Girl's Dabbles

INGREDIENTS

for the red velvet brownies:
nonstick vegetable oil spray
1/2 c. (1 stick) unsalted butter, diced
3 oz. bittersweet chocolate, chopped
1-1/2 c. sugar
3 large eggs
1 tsp. vanilla
1/4 tsp. salt
1 oz. liquid red food coloring
1 c. flour
1/2 tsp. baking powder

for the sparkly cream cheese frosting:
8 oz. cream cheese, at room temperature
4 T. butter, at room temperature
1 tsp. vanilla
1-1/2 c. sifted powdered sugar
white sparkles edible glitter, optional

PREPARATION

Preheat oven to 325°. Fold a 16″ long piece of foil to a 9″x16″ strip and place in 9″x9″ metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil the same size in the opposite direction, lining pan completely. Spray foil with nonstick spray.

Stir butter and chocolate in heavy large saucepan over very low heat until chocolate is melted. Remove from heat. Whisk in sugar, then eggs, 1 at a time. Stir in vanilla, salt, and food coloring. Sift flour and baking powder over mixture and stir to blend well. Transfer batter to prepared pan.

Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 30 to 35 minutes. Cool completely in pan on rack.

Prepare the frosting by first beating together the cream cheese and butter until light and fluffy. Add vanilla and mix a bit to incorporate. Then add the sifted powdered sugar and beat to combine.

Using the foil as an aid, lift brownies from pan and place on cutting board. Peel foil down away from the sides of brownies. Spread cream cheese frosting evenly over brownies. Sprinkle with edible glitter, if desired. Cut into bites 1-1/4″ x 1-1/4″. To achieve clean cuts, wipe the knife after each slice.

Yield: 50 brownie bites

Posted by: Sallie

Caramel Apple Dip

2011-11-18T14:28:00.000-08:00

I had my book club spread all planned out. A few old favorites, a few new recipes to try. Unfortunately, one of the "new" recipes just wasn't working. With not a lot of time to spare and running low on energy, I turned to the Internet and spotted this delicious looking dip.

A snap to put together and perfect for fall, this sweet dip couldn't be better. It could easily be served as a dessert or appetizer. Lightly sweetened cream cheese, topped with creamy caramel and crunchy toffee bits. Served with tart granny smith apples it's a winning combination. If you were serving this for dessert it would also be fun to add graham crackers, pretzels, teddy grahams, etc.

Caramel Apple Dip
Jane Deere

Ingredients

16 ounces, weight Philadelphia Cream Cheese, Softened
½ cups Powdered Sugar
16 ounces, weight Old Fashioned Caramel Apple Dip (I Used Marzettis)
1 cup Heath Bits-O-Brickle Toffee Bits
4 Large Granny Smith Apples, Sliced Thick

Preparation Instructions

In a medium bowl, beat together cream cheese and powdered sugar until fluffy. Spread mixture evenly onto a platter. Spread caramel apple dip on top of the cream cheese layer. Sprinkle the top generously with toffee bits. Serve with thick slices of Granny Smith apples.

Posted by: Sallie

Mexican Fiesta

2011-11-13T19:25:00.000-08:00

My sister was in town over Labor Day and we made these recipes for dinner one night. I had almost forgotten about them until I went over to my sister-in-law's house the other night for dinner and she made them as well (she's the one who gave me the recipes). I was quickly reminded of how yummy each of these things are!

Homemade Salsa

from Anisa Izzolo

Ingredients:

12 Roma Tomatoes

3 Jalapenos

3 Serrano or Anaheim Chilis

Directions:

Boil tomatoes until skin just starts to peel. Place in blender or food processor, add whole jalapenos and chilis and blend. Cool down in fridge before serving.

Chicken Flautas

from Anisa Izzolo

Ingredients:

1 Rotisserie Chicken, shredded

3 tbsp. (appx.) homemade salsa (recipe above)

Corn Tortillas

Salt

Toothpicks

Oil for Frying

Directions:

Heal oil for frying. Mix shredded chicken with salsa. Microwave tortillas two at a time in between moistened papertowels for 25 seconds. Place 2 tbsp. chicken in corn tortilla and roll up. Secure with toothpick. Fry flauta until golden, remove and place on paper towel lined plate. Sprinkle with salt and cool down before eating.

Guacamole Dip

from Anisa Izzolo

Ingredients:

4 Large Avocados or 6 Small Avocados
1 Container Whipped Cream Cheese
1 Jar of Sliced Jalapenos

Directions:
In blender or food proecssor, mix juice from jar of jalapenos (not the jalepenos) and add avocados (pitted and skinned). Add whipped cream cheese. Blend until smooth.

Posted By: Julia

Pumpkin Cream Cheese Muffins

2011-09-19T14:05:00.000-07:00

Picture from Annie's Eats

Originally a Starbucks knock off (I haven't had the original so I can't compare) these little babies are fast becoming one of my favorite Fall recipes.

Moist, warmly spiced muffins with the most delicious sweetened cream cheese filling.

Each ingredient blends perfectly so that you get a little pumpkin, a little spice, a little creamy, and a little crunch, without any of them being too overwhelming.

The struesel topping is slightly crunchy and instead of covering the entire top, it slightly bakes into the muffin creating more of a cinnamon sugar crust.

These will be on my "must make for Fall" list every year!

Pumpkin Cream Cheese Muffins
Annie's Eats

*Be sure to allow time for the cream cheese filling to chill*

Yield: 24 muffins

Ingredients:For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Directions:
To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Posted by: Sallie

Gooey Chocolate Coconut Bars

2011-09-15T12:57:00.000-07:00

Pictures From Evil Shenanigans

Being that my sister and I live only about 2 hours apart, we are lucky enough to spend most holidays together. Labor Day was perfect. Good food, good weather and just a fun time watching the cousins play. My brother in law loves, loves coconut and requested these coconut bars for dessert.

Fudgy, creamy, coconutty and just downright good. These were a major winner.

Gooey Chocolate Coconut Bars

Evil Shenanigans

Serves 8

For the base:
3/4 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
4 tablespoons butter, melted
2 eggs, at room temperature
1 teaspoon vanilla
1/8 teaspoon almond extract

For the topping:
4 ounces (1/2 block) cream cheese, at room temperature
4 tablespoons butter, at room temperature
1 egg
1/4 cup cocoa powder
1/2 teaspoon vanilla
2 cups powdered sugar
1 cup sweetened shredded coconut

Heat the oven to 350 F and spray an 8″x8″ square pan with non-stick cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on the sides, and spray the paper with non-stick cooking spray.

In a medium bowl combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly combined. Add the butter, egg, vanilla, and almond extract and mix until the mixture forms a stiff dough.

Carefully press the dough evenly into the prepared pan. Set aside.

For the topping, cream together the cream cheese and butter in a medium bowl until smooth. Add egg and mix well, then add the cocoa powder and vanilla and mix until well blended. Slowly beat in the powdered sugar until smooth then fold int he coconut.

Spread the topping evenly over the base then bake for 35 to 40 minutes, or until the edges are just set and the center is a little wobbly. Cool for 40 minutes in the pan before lifting out and slicing.

"The best advice I can give you for these bars is this: do not over-bake them. They need to be set at the sides but jiggly in the center. Trust me, things will firm up after cooling. If you wait for the center to firm up in the oven the edges will become hard as a rock."

Posted by: Sallie & Julia

Baked Macaroni and Cheese

2011-09-13T10:33:00.000-07:00

Pictures from See Jane in the Kitchen

Mac and cheese is another sure fire, everyone will eat it meal in our house. The only downside being my kids are perfectly content with a box of Kraft while my husband and I want something a little more sophisticated. Having had success with this, I decided to try another version.

Enter Alton Brown's amazing mac and cheese. Seriously, this meal was so good! The sauce was smooth, cheesy and creamy. All the ingredients went together perfectly and were topped off with a delicious buttery, panko bread crumb topping. An all around winner with my husband asking for seconds and commenting on how good it was and rave reviews from the kiddos as well. I followed the adaptations of this blog (basically added more noodles) and I'm glad I did because it was perfect.

Baked Macaroni and Cheese
from See Jane in the Kitchen and Alton Brown

1 pound elbow macaroni

3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 1/2 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs

Directions:

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg (add a little of the hot mixture to it before mixing it in, if you add the egg cold right into it, it will scramble so very slowly add enough hot mixture to bring the temperature up).

Stir in 3/4 of the cheese. Season with salt and pepper.

Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Posted by: Sallie

Mini Chocolate Chip Cookies

2011-09-02T13:05:00.000-07:00

Picture from Two Peas and their Pod (She takes GREAT pictures.)
Maybe it's because I'm on the miniature side myself (we're talking pushing 5'1) or maybe it's because I can trick my kids into thinking they're eating two cookies when they're actually only getting one, but when it comes to bite sized treats, I'm a sucker.

These cute little chippers are fast becoming a household favorite. Not only do they come out looking practically perfect, they taste great, bake up quickly, and freeze beautifully. (See bottom of recipe for freezing instructions.)

Perfect for lunches, wrapping up for a quick gift, or just changing up the classic chocolate chip cookie to something a little more fun, these mini cookies are sure to become a household staple.

Mini Chocolate Chip Cookies
Two Peas and their Pod

Yield: Makes 3 dozen mini cookies

Cook Time: 8 minutes

Ingredients:

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup unsalted butter, at room temperature
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup mini chocolate chips

Directions:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
2. In medium bowl, whisk the flour, salt, and baking soda together. Set aside.
3. In the bowl of a stand mixer, cream the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract.
4. Slowly mix in the flour, until combined. Stir in mini chocolate chips.
5. Roll dough into tiny balls, about 2 teaspoons of dough. Place on baking sheet and slightly flatten with the palm of your hand. Bake for 8 minutes or until cookies are golden brown and set. Remove from the oven and let cool on baking sheet for two minutes. Transfer to a wire rack to cool.

Freezing Instructions: To freeze before baking, roll cookie dough into desired size balls. Place on cookie sheet lined with parchment or wax paper. Freeze for 15-20 minutes or until firm. Once they are firm enough to retain their shape and not stick together, place in freezer bag.

When ready to bake, I like to place the frozen dough on cookie sheets and let come to room temperature before baking. Then just bake according to directions. I've had better results that way.

Posted by: Sallie

Cookie Dough Truffles

2011-08-24T07:48:00.000-07:00

One bite desserts are another of my favorites for casual get togethers and taking to friends and neighbors. Just reading the name I knew they'd be good. Cookie dough. Yum. Truffles.Delish .Mix em together and wow!

A creamy cookie dough like center, studded with mini chocolate chips and crunchy pecans then wrapped in a heavenly coating of chocolate. Let me tell ya, these babies didn't last long!!

Cookie Dough Truffles
Paula Deen

Ingredients

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 pounds chocolate bark candy coating, melted

Directions

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

Posted by: Sallie

Creamy Chicken Lasagna

2011-08-22T08:50:00.000-07:00

Picture from Cassie Craves

When I asked my husband what he wanted for his birthday meal this week he said "Oh, I don't know, you just choose something."First I was shocked.Then I got excited. Planning meals for me is so much fun. Anyway, it was the perfect opportunity for me to try out this new recipe I spotted on Cassie Craves. I've already raved about the Rosemary Ranch Chicken from her blog , and this was just as big of a hit.

As the name implies is super creamy and cheesy. With moist nuggets of sauteed chicken, tender pasta noodles and just the right amount of Italian flavors, my whole family gobbled this up. Yep, you read that right. I ACTUALLY MADE A MEAL THAT EVERYONE IN MY FAMILY LIKES! I served mine with a green salad and rolls. It was the perfect dinner for my perfect guy!

Creamy Chicken Lasagna
Cassie Craves

1 pound chicken breast, cubed into small pieces
2 tablespoons butter
1 tablespoon olive oil

3 cloves minced garlic

2 cans cream chicken soup

1 8-ounce package cream cheese

2 cups sour cream

1 cup milk
1 cup chicken broth
1 tablespoon Italian seasoning
Salt and pepper to taste

1 box no-boil lasagna noodles

4 cups shredded Colby-jack or cheddar-jack cheese blend

1. Preheat oven to 350 degrees.

2. Season chicken with salt and pepper. In a large frying pan, cook chicken in olive oil and butter until the chicken is no longer pink. Remove chicken and keep warm.

3. Add garlic to pan; cook and stir for 30 seconds. Add cream soup, cream cheese, sour cream, milk, and chicken broth to the pan. Stir until ingredients melt and thicken slightly. Season with Italian seasoning and salt and pepper to taste. Add chicken and continue to stir. Turn heat down and simmer for 2 or 3 minutes.

4. Spread a thin layer of sauce in a greased 9 x 13 baking dish. Layer noodles (I used about 4 per layer), then cream sauce with chicken, then cheese (about 1 cup per layer). Continue to repeat until your pan is full, ending with cheese on top. Bake at 350 for 40 to 45 minutes or until hot and bubbly.

Posted by: Sallie

The Ultimate Beef Stroganoff

2011-08-18T20:45:00.000-07:00

Most beef stroganoff dishes that I've had called for ground beef. This recipe actually used stew meat (or a chuck roast), cubed. It's prepared in the slow cooker, which makes the meat nice and tender. It was very delicious and a hit with my toddler. Bonus!

The Ultimate Beef Stroganoff
from melskitchencafe.com

Ingredients:

2-3 pounds stew meat (or a 3-pound chuck roast, cubed)
1 teaspoon salt
1/4 teaspoon black pepper
1 medium yellow onion, diced
¼ teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock
1 tablespoon ketchup
1/3 cup flour
6-7 tablespoons apple juice or water
4-8 ounces sliced mushrooms
1/2 cup light or regular sour cream

Directions:
Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes.

*Freezable Meal: The leftovers of the stroganoff can be frozen. I store the leftovers in a freezer-safe container and then thaw in the refrigerator (usually takes about a day) and reheat over medium-low heat in a saucepan on the stove.

Posted by: Julia

BBQ Chicken Kebabs

2011-08-15T09:05:00.000-07:00

I can't believe it. School is actually starting today! I have the same mixed feelings every year. Sadness that the lazy, fun and sometimes crazy days of summer are over but also joy that I can reclaim my house, get the kids to bed at a decent hour and have my precious routine back! Right now with only my kindergartner and a really quiet house I'm really leaning toward the latter.

Even though summer vacation is over it's still hot here. Really hot. That translates into let's grill something and not heat up the house.

These bbq chicken kebabs are unlike any I've made before. The chicken is mixed with a bacon puree. Yes, pureed bacon. This not only contributes a fabulous element of flavor, but also keeps the chicken extra moist. They're also flavored with a rub of both sweet and spicy paprika (translation, yummy smoky flavor) and a delicious and easy bbq sauce.

These were a hit with the whole family. The leftovers are perfect for dicing up and using on pizza, sandwiches, or quesadillas.

BBQ Chicken Kebabs

Cooks Illustrated

*The recipe calls for either chicken thighs or breast. if you use both, make sure to put them on separate skewers as they will cook at different rates.

INGREDIENTS

Sauce
1/2cup ketchup
1/4cup light or mild molasses
2tablespoons grated onion (see note)
2tablespoons Worcestershire sauce
2tablespoons Dijon mustard
2tablespoons cider vinegar
1tablespoon light brown sugar
Kebabs
2pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and cut into 1-inch cubes
2teaspoons kosher salt
2tablespoons sweet paprika
4teaspoons sugar
2teaspoons smoked paprika
2slices bacon , cut into 1/2-inch pieces
412-inch metal skewers

INSTRUCTIONS

1. FOR THE SAUCE: Bring all ingredients to simmer in small saucepan over medium heat; cook, stirring occasionally, until sauce reaches ketchup-like consistency and is reduced to about 1 cup, 5 to 7 minutes. Transfer 1/2 cup sauce to small bowl and set aside remaining sauce to serve with cooked chicken.
2. FOR THE KEBABS: Toss chicken and salt in large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
3. Turn all burners to high, close lid, and heat grill until hot, about 15 minutes. Scrape cooking grate clean with grill brush. Leave primary burner on high and turn off other burner(s).
4. While grill heats, pat chicken dry with paper towels. Combine sweet paprika, sugar, and smoked paprika in small bowl. Process bacon in food processor until smooth paste forms, 30 to 45 seconds, scraping down bowl twice during processing. Add bacon paste and spice mixture to chicken; mix with hands or rubber spatula until ingredients are thoroughly blended and chicken is completely coated. Thread meat onto skewers, rolling or folding meat as necessary to maintain 1-inch cubes.
5. Place kebabs over primary burner and grill, covered, turning one-quarter turn every 2 to 2 1/2 minutes until well browned and slightly charred, 8 minutes for breasts or 10 minutes for thighs. (If flare-ups occur, slide kebabs to cool side of grill until fire dies down.) Brush top surface of kebabs with ¼ cup sauce; flip and cook until sauce is brown in spots, about 1 minute. Brush second side with remaining ¼ cup sauce; flip and continue to cook until brown in spots and instant-read thermometer inserted in center of meat registers 160 degrees for breasts and 175 degrees for thighs, about 1 minute longer. Remove kebabs from grill and let rest for 5 minutes. Serve, passing reserved barbecue sauce separately.

Posted by: Sallie

Bean Dip

2011-07-28T19:10:00.000-07:00

We took a trip down to southern California last year to visit our friends Rob & Crystal. They had made this delicious bean dip that we snacked on while we were there. I brought home the recipe with me, but stuffed it in my recipe binder and completely forgot about it until the other day when I was looking for a recipe and came across this one. It is super easy to make with simple ingredients, but is so delicious. It's worth a try!

Bean Dip

Ingredients

1 can great northern beans drained & rinsed

1 can red beans (not kidney) drained & rinsed

1 can black beans drained & rinsed

1 can pinto beans drained & rinsed

1/2 red onion, diced

3/4 cup olive oil

3/4 cup apple cider vinegar

chopped fresh cilantro

salt & pepper to taste

Directions

Mix together the beans, onion, olive oil and apple cider vinegar in a bowl. Add salt and pepper. Top with cilantro. Serve with tortilla chips.

Posted by: Julia

Mexican Lasagna

2011-07-28T10:38:00.000-07:00

If you like lasagna, you've got to try this amazing Mexican version.

On the recommendation of my friend Jen, I added this to my menu when we went to visit my Mom. It was such a hit that we made it again when my sister and I vacationed together in California.

A deliciously different version of your typical Italian lasagna, this version is full of tender noodles, black beans, corn, a mexican spiced (but not spicy) tomato sauce, ground beef or turkey and olives. Besides all these great ingredients there are mozzarella and cheddar cheese, sour cream and the best----little tender nuggets of cream cheese.

A new family favorite, this is great with corn bread and a green salad.

Mexican Lasagna
Mel's Kitchen Cafe

*Note: this lasagna isn’t super heavy on the sauce, just enough to plump up the pasta noodles perfectly and help everything hold their shape (not dry…just not overly saucy). I split all the ingredients (sauce, cheese, noodles) into three layers but feel free to simplify and just halve everything and do two layers only. Less noodles, more sauce. It’s up to you. Also, the ingredient list looks long, but it comes together quickly, especially with the no-boil lasagna noodles.

*Serves 6-8

1 1/2 pounds lean ground beef or turkey
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow
1 (6 ounce) can olives, chopped
9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sour cream, light or regular
8 ounces cream cheese, light or regular
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.
Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.
Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

Posted by: Sallie

Congo Bars

2011-07-26T14:44:00.000-07:00

I love cookies. I love brownies. Naturally I loved these Congo Bars and I think you will too.

Start with a layer of chewy chocolate chip cookie dough, add a moist, chocolately brownie layer and top it all off with a nice little drizzle of chocolate ganache.

Perfect with a tall glass of cold milk or a scoop of vanilla ice cream. Simple enough to serve to the family, yet fancy enough to wow your friends, these Congo bars are a sure to become a new family favorite.

Congo Bars
Flo Braker Baking for All Occasions

*Makes about 18-24 bars, depending on what size you cut them

Congo Layer:

1 1/3 cups (6¼ ounces) all-purpose flour
1¼ teaspoons baking powder
¼ teaspoon salt
3 ounces (¾ stick) butter, melted and cooled
1¼ cups firmly packed (8 ounces) light brown sugar
1 large egg
1 large egg white (save the egg yolk for the brownie layer!)
1 teaspoon pure vanilla extract
1 cup (4 ounces) chopped walnuts

Brownie Layer:
1 cup plus 2 tablespoons (5 ounces) all-purpose flour
¼ cup (¾ ounce) unsweetened cocoa powder
1/8 teaspoon baking powder
¼ teaspoon salt
4 ounces (1 stick) butter
4 ounces semisweet chocolate, coarsely chopped
3/4 cups granulated sugar
2 large eggs, lightly beaten
1 large egg yolk
2 teaspoons pure vanilla extract

Ganache Drizzle:
3 ounces semisweet chocolate, finely chopped
3 tablespoons heavy cream
Center a rack in the oven and preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil and lightly grease and flour (or use a combination spray like Baker's Joy.)
For the congo layer: in a small bowl, stir together the flour, baking powder, and salt. In a large bowl, stir together the butter, brown sugar, egg, egg white, and vanilla just until blended. Stir in the flour mixture just until the batter is smooth.
Scoop the thick, sticky batter onto 8 or 9 different areas on the bottom of the prepared pan. With an offset spatula or rubber spatula, spread the batter to cover the pan as evenly as possible. Sprinkle the walnuts evenly on top and gently press them into the batter.
Partially bake the layer until it is no longer shiny on top and is beginning to come away from the sides of the pan, about 12-15 minutes (it will continue baking with the brownie layer). Transfer the pan to a wire rack to cool while you prepare the brownie layer.
For the brownie layer: in a small or medium bowl, stir together the flour, cocoa powder, baking powder, and salt. In a small saucepan, melt the butter and chocolate over very low heat, stirring with a silicone spatula until smooth. Or, combine in a medium microwave-safe bowl and melt in a microwave oven at 50 percent power (medium) for 30-second bursts, stirring after each burst, until melted, 1 to 1½ minutes. Transfer to a medium bowl and let cool for 5 minutes.
Stir the sugar into the chocolate mixture until incorporated. Add the eggs, egg yolk, and vanilla and stir until well blended. Stir in the flour mixture just until the batter is smooth. Scoop the thick, sticky batter onto 8 or 9 different areas of the still-warm congo layer. With the offset spatula, spread the batter as evenly as possible.
Bake the brownie until the top is no longer shiny; appears set; feels firm, rather than soft; and a round wooden toothpick inserted in the center comes out with moist chocolate crumbs attached, about 20 minutes. Transfer the pan to a wire rack and let cool completely. The top layer will set up as it cools.
To make the ganache drizzle: place the chocolate in a medium bowl. In a small saucepan, bring the cream just to a boil over medium heat. Pour the cream over the chocolate and let it stand for 30 seconds. Whisk together until smooth and creamy. Set the mixture aside at room temperature just until it cools a bit and begins to thicken slightly.
Pour the warm glaze into a small ziploc bag. Snip a small opening at one of the corners to allow a thin flow of glaze. Squeezing lightly, pipe thin lines of chocolate in a zigzag pattern over the cooled surface of the brownie. Set aside at room temperature until the glaze is set, 1 to 1½ hours.

Posted by: Sallie

Southwestern Black Bean Salad

2011-07-21T07:12:00.000-07:00

Our love affair with Mexican Food continues. Really similar to this, it was an instant hit. A perfect light summer dish with classic flavors.Toasted corn, black beans, avocado, and tomatoes dressed with a light citrusy dressing that packs a little punch from the chipotle chilies .(If you'd like less spice, just cut down on the amount of chipotle chilies.)

This dish is so versatile. It goes perfectly with any grilled meat and if you've got a bag of tortilla chips it can also be a quick lunch, dinner or appetizer.

Southwestern Black Bean Salad

Cook's Country

4 scallion, sliced thin
1 TB minced canned chipotle chiles in adobo sauce
1 tsp honey
¼ cup lime juice (about 2 limes)
salt and pepper
¼ cup olive oil
5 cobs of corn
2 (16 oz.) can black beans, drained and rinsed
2 ripe avocados, pitted, skinned, and chopped
2 medium tomatoes, cored and chopped
heaping ¼ cup finely chopped fresh cilantro

1) Make dressing: combine scallions, chipotle, honey, lime juice, ½ tsp salt, and ½ tsp pepper. Slowly whisk in in 2 TB oil. (Dressing can be refrigerated, covered, for one day.)
2) Toast corn: Scrape corn off cobs. Heat some olive oil in large skillet over medium-high heat until shimmering. Cook corn until spotty brown, ~5 minutes.
3) Toss salad: Put beans, avocados, tomatoes, cilantro, and toasted corn to large serving bowl. Mix in dressing to taste. Season with salt and pepper in necessary. Serve.

Posted by: Sallie

Crepes with Cream Cheese Mousse

2011-07-19T07:28:00.000-07:00

This summer has been full of good times but I think the best event so far was the week my sister and I spent at a beach house with our families. Family, fun and food. It really doesn't get better than that.

My sister had a birthday while we were there so of course a special breakfast was in order. We decided to do crepes. I was a little nervous this being my first attempt but they were so easy and everyone loved them. This recipe is great because it doesn't require any special pans or equipment. If you've got a stove and a skillet, you're set! I also liked being able to cook the batter right away. (Lots of crepe recipes require you to let the batter rest for an hour.)

We filled ours with a deliciously creamy cheesecake like mousse filling and topped them with berries, bananas and powdered sugar. Even my husband who has never liked crepes was converted and loved them!

Crepes with Cream Cheese Mousse

Cooks Illustrated

Serves 4 (2 crepes each)

Crêpes will give off steam as they cook, but if at any point the skillet begins to smoke, remove it from the heat immediately and turn down the heat. Stacking the crêpes on a wire rack allows excess steam to escape so they won’t stick together. To allow for practice, the recipe yields 10 crêpes; only eight are
needed for the filling.

Crepes:

Ingredients

1/2 teaspoon vegetable oil
1cup (5 ounces) unbleached all-purpose flour
1 teaspoon sugar
1/4 teaspoon table salt
1 1/2 cups whole milk
3 large eggs
2 tablespoons unsalted butter , melted and cooled
Cheesecake filling
bananas , cut into slices, assorted berries (we used blueberries and strawberries)

Instructions

1. Place oil in 12-inch nonstick skillet and heat over low heat for at least 10 minutes.
2. While skillet is heating, whisk together flour, 1 teaspoon sugar, and salt in medium bowl. In separate bowl, whisk together milk and eggs. Add half of milk mixture to dry ingredients and whisk until smooth. Add butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.
3. Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. After 1 minute, test heat of skillet by placing 1 teaspoon batter in center and cook for 20 seconds. If mini crêpe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.
4. Pour ¼ cup batter into far side of pan and tilt and shake gently until batter evenly covers bottom of pan. Cook crêpe without moving it until top surface is dry and crêpe starts to brown at edges, loosening crêpe from side of pan with rubber spatula, about 25 seconds. Gently slide spatula underneath edge of crêpe, grasp edge with fingertips, and flip crêpe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked crêpe to wire rack, inverting so spotted side is facing up. Return pan to heat and heat for 10 seconds before repeating with remaining batter. As crêpes are done, stack on wire rack.
5. Transfer stack of crêpes to large microwave-safe plate and invert second plate over crêpes. Microwave on high power until crêpes are warm, 30 to 45 seconds (45 to 60 seconds if crêpes have cooled completely). Remove top plate and wipe dry with paper towel. Fill with cheesecake Filling and top with desired toppings. Sprinkle with powdered sugar. Serve immediately.

Cream Cheese Mousse
Your Home Based Mom (originally from Tish Boyle)

1 1/2 C heavy cream, divided
4 oz. cream cheese, cut into 1 inch chunks
3/4 C sugar, divided
1/3 C sour cream or Greek yogurt ( I used sour cream)
1 tsp vanilla

In a small pan heat together 1/2 cup of cream, cream cheese, and 1/2 C sugar over medium heat. Stir frequently until the cream cheese is melted and mixture is smooth.
Put into a bowl and allow to cool to room temperature.
In your mixer, beat the 1 cup cream with the sour cream or yogurt, remaining 1/4 cup sugar and vanilla until medium peaks form. Fold the two mixtures together, 1/3 at a time. Cover and refrigerate until ready to serve. (I refrigerated mine overnight).

Posted by : Sallie

Rosemary Ranch Chicken

2011-07-12T07:06:00.000-07:00

I don't know about you, but I'm constantly on the look out for new grilled chicken recipes. With climates reaching over 100 degrees, I will do almost anything to avoid turning on the oven.

I came across this recipe while my sister and I were making our vacation menu. Once I saw Ranch in the title I was sold. I had truthfully forgotten all about it until I saw my sister and she reminded me how good it was. We had it again for dinner last night and I was seriously amazed at how good it was. It might just be my favorite, all time grilled chicken. Although you can marinate the meat for as long as overnight, it only needs to marinate for 30 minutes (I marinated mine for 45 minutes and it was fabulous). It turns out moist and juicy and the flavor is out of this world. It's the perfect dinner for those lazy summer nights.

Rosemary Ranch Chicken
Cassie Craves

1/2 cup olive oil
1/2 cup ranch dressing (I use the homemade Hidden Valley Buttermilk Ranch)
3 tablespoons Worcestershire sauce1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
Skinless, boneless chicken breast halves or tenders (about 1 1/2 - 2 lbs.)

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for at least 30 minutes (I marinated it overnight).

2. Preheat the grill to medium-high heat. Lightly oil the grill grate. Grill chicken until no longer pink in the center, and the juices run clear.

Posted by: Sallie & Julia

Classic Fresh Fruit Tart

2011-07-01T08:38:00.000-07:00

As summer progresses and the temperatures keep rising, we're naturally gravitating towards lighter meals and that carries over into dessert. While I'm a huge fan of rich desserts, I also love a lot of the lighter tasting summer desserts, especially those made with lemon or fruit.

Take this Classic Fruit Tart for example. A slightly sweet, buttery crust is filled with a divine vanilla pastry creamed and topped off with a variety of beautiful fruits. It has a little bit of everything. Buttery, sweet, tart, crunchy, creamy, fruity. Not only is it delicious, it looks impressive.

While it does take longer than your average dessert, it can be broken down into steps and even made over the course of a few days to simplify the process.

Classic Fresh Fruit Tart

Cook's Illustrated

Printable Version

READ THROUGH THE RECIPE TO SEE WHAT CAN BE MADE AHEAD. iF YOU PLAN ON MAKING THIS DESSERT ALL IN THE SAME DAY YOU WILL HAVE TO START QUITE EARLY TO ALLOW ENOUGH TIME FOR CHILLING.

Ingredients

Pastry Cream
2cups half-and-half
1/2cup granulated sugar
pinch table salt
5large egg yolks , chalazae removed (see note at bottom)
3tablespoons cornstarch
4tablespoons unsalted butter (cold), cut into 4 pieces
1 1/2teaspoons vanilla extract
Tart Pastry (Pâte Sucrée)
1large egg yolk
1tablespoon heavy cream
1/2teaspoon vanilla extract
1 1/4cups unbleached all-purpose flour (6 1/4 ounces)
2/3cup confectioners' sugar (about 3 ounces)
1/4teaspoon table salt
8tablespoons unsalted butter (1 stick), very cold, cut into 1/2-inch cubes
Fruit and Glaze
Fruit , unwashed
1/2cup red currant jelly or apple jelly

INSTRUCTIONS

1. For the Pastry Cream: Heat half-and-half, 6 tablespoons sugar, and salt in medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
2. Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar and whisk until sugar has begun to dissolve and mixture is creamy, about 15 seconds. Whisk in cornstarch until combined and mixture is pale yellow and thick, about 30 seconds.
3. When half-and-half mixture reaches full simmer, gradually whisk simmering half-and-half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened and glossy, about 30 seconds. Off heat, whisk in butter and vanilla. Transfer mixture to medium bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 3 hours or up to 48 hours.
4. For the Tart Pastry: While pastry cream is chilling, whisk together yolk, cream, and vanilla in small bowl; set aside. Pulse to combine flour, sugar, and salt in bowl of food processor fitted with steel blade. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse meal, about fifteen 1-second pulses. With machine running, add egg mixture and process until dough just comes together, about 25 seconds. Turn dough onto sheet of plastic wrap and press into 6-inch disk. Wrap in plastic and refrigerate at least 1 hour or up to 48 hours.
5. Remove dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable). Unwrap and roll out between lightly floured large sheets of parchment paper or plastic wrap to 13-inch round. (If dough is soft and sticky, slip onto baking sheet and refrigerate until workable, 20 to 30 minutes.) Transfer dough to tart pan by rolling dough loosely around rolling pin and unrolling over 9- to 9 1/2-inch tart pan with removable bottom. Working around circumference of pan, ease dough into pan corners by gently lifting dough with one hand while pressing dough into corners with other hand. Press dough into fluted sides of pan. (If some edges are too thin, reinforce sides by folding excess dough back on itself.) Run rolling pin over top of tart pan to remove excess dough. Set dough-lined tart pan on large plate and freeze 30 minutes (can be sealed in gallon-sized zipper-lock plastic bag and frozen up to 1 month).
6. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Set dough-lined tart pan on baking sheet, press 12-inch square of foil inside frozen tart shell and over edges and fill with metal or ceramic pie weights. Bake until golden brown, about 30 minutes, rotating halfway through baking time. Remove from oven and carefully remove foil and weights by gathering edges of foil and pulling up and out. Continue to bake until deep golden brown, 5 to 8 minutes longer. Set baking sheet with tart shell on wire rack to cool to room temperature, about 30 minutes.
7. To Assemble and Glaze the Tart: When tart shell is completely cool, spread cold pastry cream over bottom, using offset spatula or large spoon. (Can press plastic wrap directly on surface of pastry cream and refrigerate up to 30 minutes.) Arrange fruit on top of pastry cream starting with sliced kiwis, then raspberries, and finally blueberries.
8. Bring jelly to boil in small saucepan over medium-high heat, stirring occasionally to smooth out lumps. When boiling and completely melted, apply by dabbing and flicking onto fruit with pastry brush; add 1 teaspoon water and return jelly to boil if it becomes too thick to drizzle. (Tart can be refrigerated, uncovered, up to 30 minutes.) Remove outer metal ring of tart pan, slide thin metal spatula between bottom of crust and tart pan bottom to release, then slip tart onto cardboard round or serving platter; serve.

*Note: Chalazae are cordlike strands of egg white protein that are attached to the yolks—removing them with your fingers is easy and eliminates the need to strain the pastry cream after cooking.*

Posted by: Sallie

Dad's Baked Beans With Sausage

2011-06-29T07:17:00.000-07:00

We've hosted a lot of family parties this summer and that usually means breaking out the old bbq. Who wants to cook for 25 people in 100 degree weather?

We usually have your pretty typical bbq food. Hamburgers, kebabs, ribs, etc. and all the standard side dishes including potato salad, corn on the cob, and baked beans. My Father in law brought some baked beans he'd been telling us about. Normally, I'll have a small serving of beans and be perfectly content. But these beans? Oh no. One bite and I was already eying the bowl to make sure there were more. I think I actually had thirds. Something about the sweet and smoky beans paired with sausage takes them up a notch. My father in law is now permanently assigned to bring the baked beans.

*The key with these beans is to let them simmer for awhile and let the flavors develop. *

Baked Beans with Sausage

*Plan ahead. These beans need to simmer for at least 1 1/2 hours.*

1 package jimmy dean sausage (just the regular kind in a tube)

1 diced onion

½ cup brown sugar (or more to taste)

2 tsp. mustard

2 tsp. Worcestershire sauce

1 Tbsp. bbq sauce

1 tsp. salt

1 tbsp. molasses

5 or 6 15 oz. cans pork and beans, drained

Dice onion and cook with sausage until crisp. Drain. Add all other ingredients. Simmer on low, stirring occasionally (at least 1 1/2-2 hours) to allow flavors to develop.

Posted by: Sallie

Chicken Tikka Masala

2011-06-27T07:01:00.000-07:00

After loving this delicious Indian dish, I wanted more.

Enter Chicken Tikka Masala.

Bite sized nuggets of chicken are marinated in an delicious spicy yogurt sauce that includes two of our favs -- cinnamon and cumin. They are then skewered and grilled to perfection and last but not least, topped with a heavenly spicy tomato cream sauce.

There were so many things I loved about this dinner.

The marinade time is quick. Only an hour. Sometimes I don't want think about dinner when it's only breakfast.

The chicken. It had so many layers of flavor! The flavorful marinade, that slight smoky flavor you get from the grill, and the sauce.

Did I mention the sauce? While I was making this I was a little shocked at the amount of spices (and sending up silent prayers that we weren't going to be calling the pizza delivery boy or eating cereal for dinner). Apparently Indians like their spices. Apparently I do too because the sauce was so delicious that I was literally mopping up every last drop!

Served over jasmine rice (not optional in my humble opinion) with a side of naan bread, this meal was a keeper. I have a feeling we just might be eating more Indian food in the near future.

Chicken Tikka Masala

Favorite Family Recipes

*Plan ahead. The chicken needs to marinate for 1 hour.*

Marinade:

1 cup yogurt

1 Tbsp lemon juice

2 tsp ground cumin

1 tsp ground cinnamon

1/4 tsp cayenne pepper

1 tsp freshly ground pepper

1 Tbsp minced fresh ginger

1 tsp salt

3 boneless skinless chicken breasts, cut into bite-size pieces

4 long skewers

Sauce:

1 Tbsp butter

1 clove garlic, minced

2 tsp ground cumin

2 tsp paprika

1 tsp salt

1 8oz. can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp salt. Stir in chicken, cover, refrigerate 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.

For the sauce: Melt butter in a large skillet. Saute garlic for 1 minute. Season with 2 tsp cumin, paprika and 1 tsp salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter and sprinkle with fresh chopped cilantro. Serve over rice.

Posted by: Sallie

Lemon Berry Trifle

2011-06-24T08:32:00.000-07:00

Before.........

After.......

If you're looking for a beyond delicious, crowd pleasing, show stopping, perfect summer dessert, this is it! Layers of tender, moist lemon pound cake are accentuated by the most delicious lemon infused whipped cream and topped off with a classic berry syrup.

This is another great recipe for feeding a crowd (although if it would have stayed in my fridge a few more days, I'm pretty sure it would have mysteriously disappeared.)

Although it can be a bit labor intensive, most everything can be made 2-3 days ahead. You could also simplify things quite a bit by purchasing the pound cake and lemon curd.

Lemon Berry Trifle
Mel's Kitchen Cafe

*Note: the trifle should be assembled about 5-8 hours before serving so all the flavors can blend together. All of the components can be made from 1-3 days ahead. Look through the recipe for more specific details.

*Serves 8-10

Berries (can be cooked up to a day in advance and refrigerated):
4 cups berries (a combination of blueberries, strawberries and raspberries), you can use fresh or frozen – if using frozen, they need to be thawed and drained
1 lemon, juiced
1/4 cup sugar
2 teaspoons cornstarch

Lemon Cream (the lemon curd can be made up to 3 days in advance):
3 cups whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
1 recipe lemon curd (see below) or an 11-ounce jar lemon curd

Pound Cake (can be made a day in advance or longer, if it is frozen):
1 9-inch round or loaf lemon (or plain) pound cake, homemade (Danielle used this recipe, I wanted to try a new version and typed it up below – both are fantastic) or store-bought, cut into 1/2-inch thick slices
Combine the berries, sugar, cornstarch, and lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down, about 3-4 minutes. Take the berries off the heat and let the mixture cool. This can be done a day in advance. Cover and refrigerate the berry syrup until ready to use.
In a clean bowl, whip the cream with the powdered sugar and the vanilla until soft peaks form. Put the lemon curd into a second bowl and whisk in about 1/4 cup of the whipped cream to loosen it up a bit. Then gently fold in the rest of the cream. Cover and refrigerate if not using immediately.
To assemble the trifle, spoon a layer of the cream into a large glass or trifle bowl. Add a layer of pound cake. You may need to break the pound cake slices into smaller pieces and jigsaw them together to fit. Then drizzle on about 1/3 of the berry syrup. Don’t worry if it doesn’t completely coat the pound cake – just drizzle it across and let the berries fall where they may. Spoon a layer of lemon cream over the top, smoothing to the sides. Repeat all the layers, 2 or 3 more times, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve. It is best to make this several hours before serving and refrigerate it.

Lemon Pound Cake:
adapted from Martha Stewart Living 2002 Annual Recipes
1 cup (2 sticks) butter, at room temperature
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
5 large eggs
3/4 cup buttermilk
2 tablespoons lemon zest (from about 2 lemons)
2 tablespoons freshly squeezed lemon juice (from 1-2 lemons)
Preheat the oven to 324 degrees. Butter and dust with flour a 9-inch round cake pan (or I suppose a loaf pan would work, also). Sift together the flour, baking powder and salt; set aside.
Place the butter in a large bowl and using an handheld or stand mixer, beat until soft. Add the sugar and beat until fluffy, 1 to 2 minutes. Add the eggs, one at a time, beating until incorporated and scraping down the sides of the bowl as necessary. Reduce the speed to low. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Beat until incorporated after each addition. Stir in the lemon zest and lemon juice.
Pour the batter into the prepared pan; bake until a toothpick inserted in the center comes out clean, 50-60 minutes (perhaps longer for a deep loaf pan). Invert onto a wire rack and let cool completely.

Lemon Curd:
adapted from Martha Stewart Living 2002 Annual Recipes
4 large egg yolks
1 large whole egg
1 cup sugar
1/2 cup freshly squeezed lemon juice (about 2 lemons), strained
8 tablespoons (1 stick) butter, cut into pieces
1 tablespoon grated lemon zest (about 1 lemon)
Strain the yolks and whole egg through a fine mesh strainer into a heavy medium saucepan (this took a bit of work – I pressed on the egg mixture with the back of a spoon, moving it around, until they moved through the strainer). Add the sugar and juice; whisk to combine.
Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of a spoon, 12-14 minutes. Transfer to a medium bowl and stir in the butter, one piece at a time, until fully incorporated. Stir in the lemon zest. Cover the surface with plastic wrap to prevent a skin forming and chill in an airtight container for up to 3 days.

Posted by: Sallie

Ground Turkey Enchiladas with Corn and Cilantro Topping

2011-06-22T17:21:00.000-07:00

If you can't tell, I am semi-obsessed with this blog. She has so many delicious recipes. Everything I've tried has been absolutely fabulous.

These ground turkey enchiladas were no exception. The filling was moist and flavorful with spices like cumin, chili powder and a little kick from the salsa (if you don't like things spicy, use a very mild salsa.) I loved the topping too. It was something totally out of the ordinary and was delicious as well.

Usually when I make dishes with ground turkey there's a less than excited reaction from my better half but he loved these too. We both ate the leftovers for the next days lunch. These enchiladas will definitely be going on my menu again soon.

Ground Turkey Enchiladas with Corn and Cilantro Topping
A Bountiful Kitchen
for topping:
1 1/4 cups frozen corn, thawed
1- 4 oz can chopped green chilies
1 cup fresh cilantro leaves
1/3 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper

for enchiladas:
3/4 pound ground turkey
1/3 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
3/4 cup mild red salsa (we used "El Pinto" brand)
1 tablespoon cornmeal
2 teaspoon chili powder
1 1/2 teaspoon ground cumin
1 teaspoon ground oregano
salt and pepper
8 corn tortillas, warmed or grilled
1 1/2 cups cheese, pepper jack or Mexican cheese blend, divided
1/4 cup sliced olives, optional

Place the first six ingredients in a food processor, cover and pulse until blended. Do not over pulse. You still want chunks of corn.
In a large skillet, cook the turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from heat, stir in salsa, cornmeal and seasonings.
Spoon 1/3 cup turkey mixture down the center of each tortilla, top with two tablespoons cheese. Roll up and place seam side down in a greased 9x13 pan. Lay the tortillas so you have two rows of four tortillas, side by side. Spoon corn mixture over the top.
Cover with foil and bake at 350 degrees for 30 minutes. Uncover, sprinkle with remaining cheese and bake for additional 5-10 minutes longer until heated and cheese is bubbly on top.
Serves 4

Tips:
-You can grill the tortillas on a griddle on both sides till soft or microwave them for a few seconds on a paper towel.
-If you want to cut the fat, use half and half instead of cream for the corn topping.

Posted by: Sallie

Cream Biscuits

2011-06-20T07:04:00.000-07:00

Picture from Smitten Kitchen

The next time you want some out of this world, buttery, melt in your mouth, make everyone fall in love with you, biscuits....look no further. These are the biscuits that dreams are made of.

We have had these babies numerous times and every time they turn out fantastic. Slathered in honey butter or topped with this delicious freezer jam, it's bound to turn your ordinary dinner into something to remember. Because these use cream instead of butter, they are much easier to work with and have a lighter than air texture.

My husband always says they remind him of the biscuits his Grandma used to make. That's a big complement. If you have any leftovers they are perfect for homemade egg and sausage breakfast sandwiches.

Cream Biscuits
Smitten Kitchen

*Makes 10-14 biscuits depending on size*

3 tablespoons melted butter
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional, I used it)
1 1/2 cups heavy cream

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter in a small pot or microwave dish, and set aside. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. (I ended up using all additional tablespoons cream.)

Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Dip the top of each round in melted butter and arrange on the baking sheet. Bake until golden, 12 to 15 minutes. (I had butter leftover so I brushed them again when they came out of the oven.) Serve immediately, or flash freeze for future use. [Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.]

***P.S. We're working hard to make a recipe index and lots of other changes to make our blog better and recipe searching easier than ever. ***
Posted by: Sallie

Bittersweet Chocolate Pudding Pie

2011-06-18T22:48:00.000-07:00

After tasting this pie for the first time, it ranked among my most favorite of all time desserts! The deep,
dark, rich, chocolate filling and creamy, slightly tangy creme freiche whipped topping complement each other so well. Just looking at the picture has me drooling and wishing I had this in my fridge right now!

While I'll admit this is a special occasion dessert that requires a little extra time and effort, the results are well worth it. I do like dark chocolate but I also need my sugar so I always opt for the semisweet chocolate. I have made this several times and it never disappoints!

P.S. We are trying to update our blog and make it easier to find recipes. Please be patient with us!!

Bittersweet Chocolate Pudding Pie
Mel's Kitchen Cafe

*Read through the recipe to see the notes about what parts of the pie can be made ahead of time.The pudding portion needs to be made at least one day ahead of time to chill overnight in the refrigerator. If you want to skip the crème fraîche part , you can sub the same amount of heavy whipping cream (making it 1 1/2 cups total) for the topping – but you will be missing out!!!

Crust:
1 1/2 cups chocolate wafer cookie crumbs (I use about 3/4 package of chocolate Teddy Grahams (a 9 oz. box)
2 tablespoons sugar
5 tablespoons butter, melted
2 ounces bittersweet or semisweet chocolate, finely chopped
Filling:
2/3 cup sugar
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon salt
1 3/4 cups whole milk, divided
1/4 cup heavy whipping cream
4 ounces bittersweet or semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Topping:
3/4 cup chilled crème fraîche**
3/4 cup chilled heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Bittersweet chocolate shavings or curls (optional – I used Pioneer Woman’s chocolate curl instructions found here)

Crust: (can be made one day ahead of time, lightly covered with plastic wrap and refrigerated)
Position rack in center of oven; preheat to 350°F. In a food processor (or by hand in a ziploc bag with a rolling pin), blend cookie crumbs and sugar. If using a food processor, add melted butter (if using a bag, pour the crumbs into a bowl and mix in the butter); process until crumbs are evenly moistened. Press crumb mixture onto bottom and up sides (not rim) of 9-inch glass pie dish. Bake until crust begins to set and no longer looks moist, pressing gently with back of fork if crust puffs, about 10 minutes. Remove crust from oven, then sprinkle chopped chocolate over bottom of crust. Let stand until chocolate softens, 1 to 2 minutes. Using offset spatula or small rubber spatula, spread chocolate over bottom and up sides of crust to cover. Chill crust until chocolate sets, about 30 minutes.
Filling: (can be made 2 days ahead of time – keep covered in the refrigerator until ready to use)
Whisk sugar, cocoa, cornstarch, and salt to blend in heavy medium saucepan. Gradually add 1/3 cup milk, whisking until smooth paste forms. Whisk in remaining milk, then 1/4 cup cream. Using flat-bottom wooden spoon or heatproof spatula, stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes. Add chocolate; stir until mixture is smooth. Remove from heat; stir in vanilla. Pour hot pudding into crust and spread evenly. Cool 1 hour at room temperature. Cover with a cake dome or other covering that doesn’t lay directly on the pudding; chill overnight.

Topping: (Assembled pie can be made 6-8 hours ahead of time – cover with a cake dome or tall pot and refrigerate)
Using electric mixer, beat crème fraîche, whipping cream, sugar, and vanilla in medium bowl just until stiff peaks form and mixture is thick enough to spread (do not overbeat or mixture may curdle). Spread topping decoratively over top of pie, swirling to create peaks, if desired. Sprinkle chocolate shavings decoratively on the top of the pie, if desired. Cut pie into wedges and serve.

**Crème fraîche is a tangy, thinner form of sour cream and is used a lot in French cooking/baking. The unique property of crème fraîche compared to sour cream is that it can be whipped to soft or stiff peaks, just like whipping cream. Crème fraîche is quite expensive to buy but the good news is you can easily make it yourself at home (which is what I did for this recipe). Here is the method I used:
In a small saucepan, pour in 1 cup of heavy cream and over low heat, heat the cream until it is tepid and slightly warm to the touch (no need to overheat it – you just want to take the chill off). Stir in 1 1/2 tablespoons buttermilk. The cultures in the buttermilk are going to turn the cream into crème fraîche. Pour the mixture into a glass jar, cover it loosely and leave it at room temperature for 24 hours, stirring every 6-8 hours (don’t worry about it – the cultures in the buttermilk will protect it from going bad). You’ll notice it will start to thicken a bit. After 24-36 hours, put it in the fridge where it can be kept for 7-10 days. Once completely chilled, it can be used accordingly.

Posted by: Sallie

Buttery Brioche Hamburger Buns

2011-06-16T06:44:00.000-07:00

As promised here are the most delicious, buttery, sweet, AMAZING, hamburger buns I have ever had! We had these the first time with these delicious turkey burgers, but my kids have been loving them as mini sandwiches and even for a little snack with cream cheese or some strawberry jam.

We loved them in miniature form but I am confident they would work equally well made as traditional sized hamburger buns as well. (Just watch the baking time, you might need to cook them for longer.) With Father's Day just around the corner, this would be something that would make his day and yours!

Buttery Brioche Hamburger Buns
Cuisine at Home

1 1/2 sticks (12 TBSP) butter, room temperature
3 eggs, room temperature
1/4 cup whole milk, room temperature
2/3 cup warm water (105-110 degrees)
1 TBSP. sugar
2 1/2 tsp. active dry yeast
4 1/4 cups bread flour
1/2 cup sugar
11/2 tsp. salt
1 egg combined with 1 TBSP. water

Whisk together butter and 3 eggs in the bowl of a stand mixer on low speed until combined, then whisk in milk. (The mixture will still be lumpy and looked curdled after mixing, this is ok.)

Combine 2/3 cup water, 1 TBSP. sugar, and yeast in a small bowl; set aside until foamy, 5 minutes.

Whisk together flour, 1/2 cup sugar, and salt in a bowl until combined.

Add yeast and flour mixtures to butter mixture and knead on low speed with a dough hook attachment until dough is smooth and elastic, about 15 minutes. Transfer dough to a large, oiled bowl, cover with plastic wrap, and let rise until doubled, 1 1/2-2 hours or refrigerate overnight.

Punch down dough to release the air from it, then divide into 1 oz. portions. shape dough into balls and place on parchment-lined baking sheets. cover buns with plastic wrap and let rise until doubled, 1 1/2 hours. (This will take longer if you refrigerated the dough.)

Preheat oven to 350 degrees.

Brush tops and sides of dough balls with egg-water mixture;bake until golden brown, about 20 minutes. Cool buns before slicing.

Posted by: Sallie

Southwestern Turkey Sliders

2011-06-14T07:15:00.000-07:00

From the first time I tried turkey burgers, I've been a fan. My husband, not so much. He's such an easy going guy, but when it comes to messing with a good thing (like a big, juicy cheeseburger) he can be a little resistant. Figuring I couldn't go wrong with Emeril, I decided to see if I could change my husband's mind.

Moist and flavorful, packed with some of our favorite spices like cumin and coriander, these turkey burgers were a major hit. The avocado, cheese and crisp lettuce sealed the deal. Thanks Emeril for finally adding my husband to the turkey burger fan list. He loved them.

** I decided to go ahead and make the slider version even though we were having these for dinner (you could easily make regular sized patties, just add extra grilling time). My kids aren't huge eaters and they love anything in miniature. I froze the leftovers and they have been great for summer lunches now that the kids are home. **

Stay tuned.... next time I'll share the most divine, buttery, mini brioche hamburger rolls.

Ingredients

2 pounds ground turkey, 85/15 blend
1/2 cup minced red onion
1/4 cup minced green onion, (about 1)
1 or 2 serrano peppers, minced, to taste
2 egg whites
1 1/2 tablespoons Emeril's Southwestern Essence (see recipe below)
1 teaspoon ground cumin
1 tablespoon Worcestershire sauce
1 cup grated cheddar
12 mini burger buns or small soft dinner rolls, warmed in oven
12 small lettuce leaves
12 slices tomatoes
1 cup thinly sliced red onions
1 avocado, thinly sliced
Mayonnaise, mustard and ketchup, if desired
Directions
Preheat the grill to medium-high heat.

In a large bowl, combine ground turkey with minced red onion, green onion, peppers, egg whites, Essence, cumin and Worcestershire sauce. Divide the turkey into 12 equal portions and, using your hands, shape into 12 small burgers about 3 1/2-inches wide.

Place the burgers on the grill and cook until turkey is done and a thermometer inserted into the center registers 165 degrees F, about 3 minutes per side.

Serve the burgers with cheese on the mini buns with lettuce, tomato, thinly sliced red onions and avocado, garnished with mayonnaise, mustard, and ketchup to your liking.

Emeril's Southwest Essence

2 tablespoons chili powder

2 teaspoons ground cumin

2 tablespoons paprika

1 teaspoon black pepper

1 tablespoon ground coriander

1 teaspoon cayenne pepper

1 tablespoon garlic powder

1 teaspoon crushed red pepper

1 tablespoon salt

1 tablespoon dried oregano

Combine all ingredients thoroughly. Yield: 1/2 cup

Posted by: Sallie

Paula Deen's Lemon Bars

2011-06-08T09:58:00.000-07:00

Picture from A Farm Girl's Dabbles

If I'm not eating chocolate for dessert, another favorite is lemon. Paula never lets me down and these bars were no exception. I loved the addition of powdered sugar to the crust which made it buttery and sweet. The filling was super lemony,tangy and delicious. Topped off with a healthy dose of powdered sugar,these bars are the perfect take along to your next summer outing.

Paula Deen's Lemon Bars

INGREDIENTS

for the crust:
1 c. unsalted butter, softened (not melted)
2 c. all-purpose flour
1 c. powdered sugar
1/8 tsp. salt

for the lemon filling:
6 large eggs
3 c. sugar
4 T. grated lemon zest
1/2 c. fresh lemon juice
1 c. all-purpose flour

additional powdered sugar for dusting

PREPARATION

Preheat oven to 350°. Spray a 9" x 13" pan with cooking spray and set aside.

To make the crust, combine the butter, flour, powdered sugar, and salt in a medium bowl. Mix with a large spoon or your fingers until well combined. Shape dough into a ball and then pat evenly into your prepared pan. Bake for 15 to 20 minutes, or until set and just beginning to turn color.

Prepare the lemon filling while the crust is baking. With an electric mixer on medium speed, beat together the eggs, sugar, lemon zest, lemon juice, and flour. Pour mixture over the baked crust and bake for an additional 30 to 35 minutes, or until golden brown. Although you don't want to overbake, you don't want to underbake either, as the lemon filling will not set up properly.My oven usually requires a little extra cooking time and they took 40 minutes. You want the filling set,but not too hard.

Let cool completely, then sift additional powdered sugar over the top. These keep very well on the kitchen counter for a few days, although they're really good stored in the fridge. Just take them out about 10 minutes before serving. They also freeze well.

Yield: 24 large or 48 small bars

posted by: Sallie

Sweet Corn Salad

2011-06-06T09:44:00.000-07:00

With grilling season in full swing, I like to have a few creative side dishes to take that ordinary grilled chicken (or whatever else we're grilling) and make it seem better than just your average, everyday, run of the mill dinner.

This corn and black bean salad is a big staple in our house. The flavors are fresh, light and fantastic and can be paired with anything from grilled chicken to tacos or eaten as a quick meal with tortilla chips. I was looking for a side dish to go with some fantastic tacos (I'll be posting the recipe soon) and came across this sweet corn salad.

Crunchy and sweet, fresh and light, this salad just screams summer. I loved the mango paired with the corn and the slight heat from the jalapeno. The dressing was light but tasty with hints of smoky cumin, fresh cilantro, and just good old salt and pepper.

One word of advice. Do not skimp on the corn!!! Don't even think about using canned corn. This salad is all about the corn! The better quality of corn you buy the better the salad! I bought some great corn on the cob from Costco that was a mix of sweet white and yellow corn. Amazing!

Sweet Corn Salad
Adapted from A Farm Girls Dabbles

8 c. fresh corn kernels (cut from 8 to 12 ears of already boiled corn)
1 large mango, peeled and diced into 1/2" pieces
1 pint grape or cherry tomatoes, halved
10 scallions, white and green parts, sliced
2 jalapenos seeded, and finely diced (if you like a little more heat, leave a some of the seeds and the membrane in.The original recipe called for 1/4 c. fresh red chilie but I couldn't find one)
1/4 c. chopped cilantro (the original recipe called for italian parsley)
1/4 c. olive oil
2 T. cider vinegar
2 T. sugar
1 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. black pepper

optional ingredients:
1 avocado, medium dice + 1 T. fresh lime juice
1 can black beans, rinsed and drained

PREPARATION:

In a large bowl, stir together the corn, mango, tomatoes, scallions, red chile or jalapeno, and parsley.

Whisk together the olive oil, cider vinegar, sugar, cumin, salt, and black pepper. Drizzle over all the vegetables and cilantro. Stir until combined.

If adding avocado, stir lime juice gently with avocado, to minimize browning. Don't add the avocado until you are ready to serve the salad.

Servings: 8 to 10

Posted by: Sallie

Ina Garten's Outrageous Brownies

2011-06-02T07:04:00.000-07:00

I love Ina Garten, better known as the Barefoot Contessa, on Food Network. She is always making the most fabulous food. I've wanted to make her "Outrageous Brownies" for quite awhile but was always hesitant because of the huge amount they make. Or maybe it was because I had heard so much hype, I didn't want to be let down. I was planning a big family party and just happened to spot them on A Bountiful Kitchen. Once I saw the pictures, I knew there was no going back.

Big, bold and packed with 3 pounds of chocolate and a whole pound of butter, these aren't for the faint of heart! No surprise, I was in chocolate heaven. The brownies are dense, fudgy and intensely chocolaty. The chocolate ganache took them to a whole new dimension.

The big surprise? My husband proclaimed these the ultimate, best ever, his favorite brownies of all time and ate at least five of them (thankfully not all in one sitting). I, on the other hand, will continue to be a die hard brownie lover of all kinds, shapes and sizes and probably never proclaim one to be the best.

Ina Garten's Outrageous Brownies

from A Bountiful Kitchen see bottom of recipe for tips and notes

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
1 1/2 tablespoons instant coffee granules (optional. It brings out the flavor of the chocolate)
2 tablespoons pure vanilla extract
2 1/4 cups sugar
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt

Directions

Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 2 cups of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 1/4 cup flour and 12 ounces of chocolate chips in a medium bowl, then add to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over bake!

Ganache Frosting
9 oz. Semisweet chocolate
1 cup whipping cream
2 tablespoons butter
Place all ingredients in saucepan over medium heat. Whisk until melted and combined. Pour over brownies after brownies are cooled slightly. Let sit for about 1 hour, or in refrigerator until set, then cut and serve.

Tips:

-The original recipe calls for 3 cups chopped walnuts or pecans and 1 1/4 cups flour.

-These freeze well. Cut and wrap in Ziploc bags on paper plates. They will keep for up to two months in the freezer.

Posted by: Sallie

BBQ Chicken Pizza

2011-05-31T15:41:00.000-07:00

We really like pizza around here. We've tried, this, this and this. My newest attempt was BBQ Chicken Pizza. I've ordered it several times at restaurants but never made it at home.

Basically, you take your traditional tomato pizza sauce and replace it with bbq sauce. Next load it up with grilled chicken, two kinds of cheeses, and top it off with red onion and a sprinkling of cilantro.

Delicious and different, I loved this twist on classic pizza. The bbq sauce and chicken were like peanut butter and jelly. Just made for each other. Mixed with red onion, cilantro, and lots of cheese, this pizza will be a regular on our pizza menu. If you're feeling indulgent, crumble some crispy bacon and add with chicken.

BBQ Chicken Pizza
Adapted from Taste and Tell

1 recipe pizza crust. I used the recipe below

Slow-Rise Pizza Dough
2 1/4 teaspoons yeast
1 1/3 cup water
3 1/2 to 4 cups flour
2 teaspoons salt.

Directions for baking pizza:
Preheat oven to 475 degrees. (If using a pizza stone, let stone heat for at least 30 minutes in the oven before baking pizza.) If baking in a sheet pan, press dough onto sheet pan and top with sauce and toppings. Bake for about 12 minutes (checking often) until crust is browned and cheese is golden and bubbly. If baking on the preheated pizza stone, slide pizza onto stone and bake for about 8 minutes. Makes 2 medium pizzas.

1 boneless, skinless chicken breast, grilled and cut into bite sized pieces
1/4-1/3 cup bbq sauce (I basically spread around an amount that looked good)
1- 1 1/2 cups shredded mozzarella cheese
1/2 cup shredded smoked Gouda or cheddar cheese (I've told both and they're each delicious)
1/4 cup thinly sliced red onion
2 tsp. finely chopped cilantro

Preheat the oven to 475 degrees F.

Roll out pizza dough. Spread bbq sauce evenly over crust. Sprinkle half the mozzarella and all of the Gouda or cheddar cheese. Top with chicken and onion slices. Sprinkle with remaining mozzarella cheese.

Bake pizza for 10 to 15 minutes or until the crust is lightly brown. Top with cilantro. Makes 1 medium pizza.

Posted by: Sallie

Peanut Butter Cup Caramel Shortbread Bars

2011-05-27T06:22:00.000-07:00

Peanut butter cup caramel shortbread bars. Doesn't just the name make you want to start drooling? I'm a sucker for peanut butter cups alone but combining them with caramel and a buttery shortbread crust. Forget it!

These are amazing! Loved them. Make them.
Peanut Butter Cup Caramel Shortbread Bars
Recipe adapted from King Arthur Flour by Our Best Bites

1 c. salted butter at room temperature
1 c. powdered sugar
2 c. all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 tsp. vanilla
2 c. caramels (1 14-oz. package Kraft caramel or 2 c. homemade caramel)
3 tablespoons cream (see notes above)
3 cups mini Reese’s Peanut Butter Cups (about 1 1/2 11-oz. bags)
Preheat oven to 300. Spray a 9×13″ pan with non-stick cooking spray and set aside.
In a large bowl or the bowl of your mixer, combine the butter, sugar, flour, and vanilla until the mixture comes together. Lightly press the shortbread dough into the pan. Prick with a fork to prevent the crust from bubbling. Bake for 35-45 minutes or until the crust is lightly golden. Remove from oven and run a knife around the edges of the bars. Allow to cool completely.
Combine the caramels and cream in a microwave-safe bowl and heat for 3-4 minutes, stirring each minute, until the mixture is smooth. Spread evenly over the cookie crust, then place the pan in the refrigerator and chill for 30-60 minutes or until the caramel is solid.
In a microwave-safe bowl, heat the unwrapped Reese’s Peanut Butter Cups until melted and smooth, stirring each 45 seconds. Spread over the cooled caramel. Place in refrigerator for 1-2 hours or until the chocolate layer is solid. They can also be placed in the freezer for less time if you’re in a hurry. Cut into squares and serve. Store leftovers in a cool area or the refrigerator to prevent messy disasters.

Posted by: Sallie

Roasted Pork Tenderloin with Sweet and Sour Glaze

2011-05-25T07:20:00.000-07:00

Now that warmer temperatures are approaching, my menu is leaning towards simple, light dishes I can make quickly.

Pork tenderloin is a crowd pleaser around here and so versatile. There are so many different marinades, sauces and rubs you can use. The sky's the limit. Plus it goes really well with almost any side dish. Roasted veggies, salads, rice or couscous, potatoes ,etc.
My kids love sweet and sour and pretty much anything with sauce so when I spied this in the Our Best Bites Cookbook it went straight on the menu.

Pork tenderloin is marinated in a super simple sauce and then basted during the last few miutes of cooking with the same marinade. How simple is that. Moist, juicy, flavorful. It turned out fantastic.

Roasted Pork Tenderloin with Sweet and Sour Glaze
Our Best Bites Cookbook

*Plan ahead. The pork needs to marinate for 4-10 hours.*

1-1 /1 lbs. pork tenderloin

For the Glaze:
1/2 cup ketchup
1/2 cup apple jelly
1 1/2 tsp. apple cider vinegar
3/4 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp kosher salt
1/8 tsp. black pepper

In a small bowl, combine all the marinade ingredients. Reserve 1/4 cup of this marinade and pour the rest over the pork tenderloin in a ziploc bag. Marinate 4-10 hours.
Preheat oven to 400 degrees. Remove the pork from the bag and place the tenderloin on a foil lined baking dish. Place in preheated oven and bake until internal temperature of the roast reaches 160 degrees F, about 20-25 minutes, basting with reserved sauce during last 10 minutes of cooking.

Let stand for 5 minutes then slice into 1/2 in pieces. Spoon pan juices over roast before serving.
asting with the reserved marinate during the last 10 minutes of cooking.

Posted by: Sallie

Salad de Maison with Fresh Lemon Dressing and Homemade croutons

2011-05-23T06:38:00.000-07:00

I'm usually pretty boring when it comes to dinner salads but when I'm having company or hosting a special event I want something out of the ordinary. I make this salad a lot for those type of occasions and it always gets rave reviews, but it's nice to have a few different recipes to rotate.(Anyone out there with a fabulous salad recipe? Please share!)

To make a salad look extra fancy I always use hearts of romaine (Hearts are the tender, innermost leaves - more delicate, brighter in color, and milder in flavor than the outer leaves) and then add to it with either baby spinach or a spring mix that includes a mixture of different lettuces like baby Lettuce, Baby Greens, Endive, & Radicchio.

This salad was delicious! The dressing, made from mostly oil with a touch of honey and lemon juice, was really light and fresh. It was the perfect accompaniment to all the different textures from the crunchy toasted almonds, crispy bacon, grated cheeses and homemade croutons! This salad will be going in the tried and true file!

Salad de Maison with Fresh Lemon Dressing
adapted slightly from A Bountiful Kitchen

1 large Heart of Romaine lettuce, cleaned & 1 small container spring mix lettuce
2 cups grape or cherry tomatoes, cut in half
3/4 cup Parmesan cheese, grated
1 cup grated Swiss cheese (I used mozzarella)
1 package center cut bacon, cooked and chopped (or pre-cooked bacon, crisped and chopped)
1 1/2 cup homemade croutons
1 package (4 oz) slivered almonds, toasted
Dressing

Combine all salad ingredients in a large bowl. Just before serving, toss with about 1/3 cup of the prepared dressing.

Salad de Maison dressing
3/4 cup oil (I used safflower oil but canola or olive oil would be other great choices)
Juice of 1 lemon
2-3 cloves garlic, crushed
1 tablespoon honey
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients, mix well and chill. This is enough for 2 whole salads.
Homemade Croutons

about 1/3 loaf french bread (or whole if you want a lot of croutons)
3 tbsp. melted butter (olive oil would work well too)
garlic salt to taste ( I think I used about 1/2 tsp.)

Preheat oven to 400 degrees.

Cut bread into slices and then into 1 in. cubes. Drizzle with melted butter and toss to combine. Sprinkle with garlic salt to taste. Toss again.
Place cubes on cookie sheet and bake for 8-10 minutes, or until golden brown, tossing half way through.

Makes approx 3 cups of croutons.

Posted by: Sallie

Toffee Chip Snickerdoodles

2011-05-18T08:44:00.000-07:00

It's been awhile since a new cookie recipe has graced our house. I mean with good old chocolate chip, peanut butter, triple chocolate, and oatmeal, one could lead a pretty happy existence.

My family, especially my husband and kids, love snickerdoodles so when I saw this "kicked up" version from recipe girl I had to try it.

They turned out slightly crispy on the outside and chewy on the inside. Bursting with morsels of chocolate and crunchy toffee, I think we found a winner!

Toffee Chip Snickerdoodles

Recipe Girl

Yield: About 3 dozen cookies

Prep Time: 20 min

Cook Time: 16 min

An alternative variety for Snickerdoodle and Chocolate Chip Cookie lovers...

Ingredients:

2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups granulated white sugar, divided
1 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/3 cups semi-sweet chocolate chips
2/3 cup chopped Heath bar chocolate toffee

Directions:

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat mats.
2. In a medium bowl, sift together flour, cream of tartar, baking soda and salt. In a separate, small bowl, stir together 1/2 cup of sugar and the cinnamon; set both bowls aside.
3. In a large bowl, use electric mixer to beat butter and remaining 1 1/2 cups sugar until blended together (about 1 minute). Add eggs and vanilla extract; mix until blended (about 1 minute). Add flour mixture and mix just until incorporated. Stir in chocolate chips and toffee pieces.
4. Scoop out a heaping Tablespoonful of dough and use your hands to roll it into a ball. Roll in the cinnamon-sugar mixture. Repeat with remaining dough. Place cookies 3 inches apart on the cookie sheets (I baked 8 at a time and found that was perfect).
5. Bake cookies until edges are golden, centers are still golden and no longer look raw in the middle- about 16 minutes. Cool cookies on baking sheet for at least 5 minutes, then remove to a rack to cool completely.

Tips:

*If you don't have access to Heath candy bars- you can always use packaged toffee bits or some other kind of toffee candy bar.

Posted by :Sallie

Chicken Fajita Bowls

2011-05-16T13:10:00.000-07:00

I know, more Mexican Food. Big shocker huh? I can't help it. Maybe it's some leftover California blood.

When I saw this recipe, I knew just what to use my leftover chicken fajitas for. (These really are the best fajitas, we love them!)Fajita bowls bursting with Spanish rice, moist chicken, juicy peppers, onions, and black beans. We topped ours with avocado, cheese, sour cream, pico and salsa.

It's a great weeknight meal with simple flavors that come together beautifully. Pretty healthy too. My husband and I both ate this twice and were fighting for the leftovers! I adapted the recipe to suite our tastes and use the leftovers on hand. We loved it so much, the steak version is on the menu for this week!

Chicken Fajita Bowls
inspired by Favorite Family Recipes

1 recipe chicken fajitas ( depending on how many you're feeding. I had about half the fajita recipe leftover and it fed my husband and I twice.) or 1 lb. chicken breast, sliced into thin strips,1 can diced green chilies, 2 cloves garlic,1/2 c. chicken broth, 1 pkg. fajita seasoning, divided 2 Tbsp. vegetable oil, 1 onion, thinly sliced,1/2 green bell pepper, thinly sliced, 1/2 red bell pepper, thinly sliced

this yummy Mexican rice or prepared package of your favorite Spanish rice

1 can black beans (rinsed and drained)

Flour tortillas

grated cheddar or Monterey jack cheese

Toppings- avocado, pico de gallo, sour cream, salsa, etc.

Use leftovers from above chicken fajitas or place chicken strips, chilies, garlic, broth, and 1 Tbsp. fajita seasoning in a large plastic Ziploc bag. Press all the air out and let marinade for at least 1 hour. Heat vegetable oil in large skillet. Drain some of the marinade (you don't need to drain it all out, you still want most of the chilies in with the chicken) and add chicken to skillet. Stir-fry until cooked through. Stir in remaining fajita mix. Add onion and peppers. **If you are making your own fajita mix or using leftovers, skip this step and just use your already prepared fajita mixture.**

Prepare desired rice. Add beans and stir together with rice until hot. Prepare bowls by placing a tortilla inside of the bowl. Add rice/bean mixture to bowl. Add chicken and peppers/onions. Top with sliced avocado, cheese and any other garnishes.

Posted by: Sallie

Baked Oatmeal- Splurge and Slender

2011-05-13T14:15:00.000-07:00

I think I've mentioned before that oatmeal for breakfast is big around here. Most days I have plain oatmeal topped with some type of fruit and a drizzle of maple syrup or a sprinkling of brown sugar.

My better half however, is an oatmeal hater. His issues:

1- Both of us are up and running at 5 a.m.. Who wants to be cooking oatmeal at that hour? (I might be a nice wife, but not that nice!)

2- It has to be firm and flaky. No gloppy or slimy oatmeal for him.

3- He much prefers room temperature or cold oatmeal.

The solution?

Baked oatmeal! This Baked Oatmeal (originally posted on Mel's Kitchen Cafe) mixed with eggs, milk, brown sugar and a few other simple ingredients you probably already have on hand. Firm, flaky and thanks to a healthy dose of brown sugar, more cake-like than oatmeal.

Still, there's one problem. More of a special occasion, serve to company kind of breakfast, this delicious oatmeal felt a little to decadent to be eating on a regular basis. Mel to the rescue again! Thanks to her ongoing commitment to feed her family a more healthful diet, she remade the recipe to cut back the sugar, sub out some oil for applesauce, and still keep the delicious flavor.

Every week I half the recipe and cut it into squares. I store it in the refrigerator, for my now oatmeal loving husband, who can grab a square and be on his way. He's happy, I'm happy, we're all happy!

Baked Oatmeal Slender VersionMel's Kitchen Cafe

6 cups oatmeal, either quick or old-fashioned
1 1/2 cups brown sugar
1/2 cup oil
1/2 cup applesauce (cinnamon applesauce is delicious)
2 cups milk
4 beaten eggs
1 teaspoon vanilla extract
1 tablespoon baking powder
2 teaspoons salt
1/8 tsp. cinnamon (optional)

Preheat the oven to 350 degrees. Mix all ingredients together and pour into a greased 9X13-inch baking pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve with milk and/or fresh fruit. (Can be halved in a 8x8 or 9x9 pan.)

Baked Oatmeal Splurge Version
Mel's Kitchen Cafe

6 cups oatmeal (we prefer quick oats)
2 cups brown sugar
1 cup oil
2 cups milk
4 beaten eggs
1 tablespoon baking powder
2 teaspoon salt

Preheat oven to 350 degrees. Mix all ingredients together and pour into a greased 9X13-inch baking pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Top with fresh fruit and milk, if desired. This recipe can easily be halved and baked in an 8X8-inch pan.

Chocolate Mousse Crunch Cake

2011-05-11T07:22:00.000-07:00

Pictures from Our Best Bites

This was the other recipe I chose for Mother's Day dessert. Simple, but delicious was my theme! I had seen this recipe several times while browsing through Sara and Kate's blog, but I recently purchased their cookbook (isn't it so cute) and decided to finally try it.

Don't be intimidated by the mousse, cake or ganache. Even though there are three parts to this recipe, each is super simple and takes minimal time. While your cake is baking, make your ganache and mousse. You can even choose to make them on separate days. Just bake your cakes, freeze and defrost when ready to use.

I love lots of different textures in my food and this cake delivered. Moist, chocolate cake, creamy chocolate mousse, crunchy pieces of chocolate covered toffee and silky chocolate ganache. Not for the faint of heart, this is a true chocolate lovers dream.

Chocolate Mousse Crunch Cake
Recipe by Our Best Bites

1 package Duncan Hines Devil’s Food Cake

1 recipe (give or take a little) Chocolate Ganache (see recipe below)

Crushed Heath bars or a bag of chocolate-covered Heath bits

1 tsp. unflavored gelatin

1 Tbsp. cold water

2 Tbsp. boiling water (just heat it in a small bowl in your microwave)

1/2 c. sugar

1/4 c. unsweetened cocoa powder

1 c. whipping cream

1 tsp. vanilla

Bake cake according to cake mix instructions in 2 8″ round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you’re done.

In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.

In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.

Prepare ganache.

Super Easy Chocolate Ganache

Recipe by Our Best Bites

8 oz. semi-sweet or dark chocolate

8 oz. heavy cream

Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and can be whisked and incorporated into the cream. Be sure and scrape the sides and bottom to make sure you don’t find any globby bits of chocolate when you start working with it.

The ganache will thicken as it cools, so if it’s a little too thin for you, hang tight and it will be ready pretty quickly. When it’s completely cool, it will be thick and fudgy and can be used like frosting. Store in an airtight container. You can reheat it to achieve your desired consistency

With a serrated knife, carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Sprinkle with Heath bits.

Place second layer on top of Heath bits.
Spoon ganache over the top layer, allowing it to drip down the sides. Sprinkle with additional Heath bits and refrigerate until ready to serve.

Posted by: Sallie

Strawberry Shortcake With Almond Glaze

2011-05-09T07:01:00.000-07:00

Picture from The Sister's Cafe

Since my in-laws live about five minutes away, we usually celebrate holidays with them. Our Mother's Day tradition is to go to their house and my Father in Law always barbecues. We were in charge of dessert and I wanted something nice but simple.

Because this recipe uses a cake mix, it really simplifies things. The added sour cream, vanilla pudding and almond extract make it taste extra special. Topped off with homemade whipped cream, fresh bright strawberries, and a delicious, yet simple, almond glaze, this dessert was a hit! My nephew and one of my brother-in-laws both requested it for their birthday cakes.

*I have been having camera issues which I think are finally resolved so hopefully I'll be snapping my own photos again.*

Strawberry Shortcake with Almond Glaze
adapted slightly from The Sister's Cafe

1 yellow cake mix
1 cup sour cream
4 eggs
1 small instant vanilla pudding mix (3.4 oz. size)
1/2 cup oil
1/2 cup water
2 tsp almond extract

Mix all the above ingredients together for a few minutes until well combined.(I followed the mixing directions on the cake mix.) Pour the batter into 2 round cake pans. Bake in a preheated 350 degree oven for 45-50 minutes. Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.

Almond Glaze
2 cups powdered sugar
3 Tb butter, melted
2 tsp almond extract
3-5 Tb milk, if needed (the original recipe called for 1-2 tbsp but I needed quite a bit more. Just thin it out enough to be able to drizzle over the cake.)

Mix the glaze ingredients together while the cake cools. Once semi cooled, prick the cake with a large fork or the back of a wooden spoon. Spoon the glaze over the two round cakes letting it sink in. Save about 1/3 or so of the glaze and set aside.

1 pint whipping cream
3/4- 1 lb. of strawberries, thinly sliced
4 tbsp. sugar (regular or powdered is fine)
1 tsp. vanilla
fresh mint, optional

Whip cream with sugar and vanilla, using a mixer. Wash, dry and slice the strawberries and set aside.

Assembly:
Place one of the glazed cake rounds on a cake stand or large plate. Top with freshly whipped cream and a layer of strawberry slices. Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern. Next drizzle the more of the almond glaze over the top and down the sides. Store in fridge until ready to serve. When ready to serve, garnish with mint. Enjoy!

*Note- Next time I will cut the domed top off the cake layers. The cake looked pretty but with all the delicious whipped cream and strawberries in the middle, the top layer started to slide a little.*

Posted by: Sallie

Cilantro Lime Rice--two ways

2011-05-06T13:30:00.000-07:00

Picture from Mel's Kitchen Cafe

If I haven't professed my undying love, devotion, could eat there every day for Cafe Rio, I am doing it now. My favorites are, well, pretty much everything. My absolute favorite is the grilled chicken salad. I also love, love, love their chicken tortilla soup. Every once in awhile I'll get a craving for that sweet, delicious pork. Like I said, I like pretty much everything. I have a recipe found here for a yummy version of their pork salad.

While my sister and her cute family were here, we cooked up the pork meat in the crock pot and made pork tacos with the meat. I wanted some rice to go with it and found several recipes for Cilantro Lime Rice. It turned out so yummy that later that week, I tried another version and used it, along with the leftover pork, black beans, cheese, and green enchilada sauce for some smothered pork burritos. Both were equally delicious and are the perfect accompaniment for any Mexican meal.

CILANTRO-LIME RICE
Favorite Family Recipes
1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Cilantro Lime Rice
*Serves 4-6 as a side dish

1 tablespoons butter
1 1/4 cups rice (long grain white rice works best)
2 1/4 cups low-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice and zest of 1 large lime
2 tablespoons chopped cilantro
1/4 teaspoon cumin
In a skillet or medium saucepan, melt the butter and add the rice. stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork and serve.

Recipe Source: from Mel’s Kitchen Cafe

Posted by: Sallie

Creamy Chocolate and Chocolate Almond Pudding

2011-05-04T08:42:00.000-07:00

In the continuing theme of using up Easter leftovers, I had a gallon of whole milk that needed to be used. Since my kids are getting a little older they drink 1% and now refuse to even touch whole milk.

This recipe just happened to surface from "the pile" and used ingredients I already had on hand. It was perfect for a family night treat. I was really surprised how easy it was to make and the chocolate flavor was amazing! The texture was really smooth and creamy. Add some whipped cream and if you're feeling extra generous some chopped up heath bar!

I've included an chocolate/almond variation below that I can't wait to try.
Creamy Chocolate Pudding

Cooks Country

Serves 4

1/4	cup packed light brown sugar
3	tablespoons Dutch-processed cocoa powder (or regular)
3	tablespoons cornstarch
1/4	teaspoon salt
2 3/4	cups whole milk
1/4	cup heavy cream
1	cup milk chocolate chips (the recipe testers prefer Hershey's brand for this recipe)
1/2	teaspoon vanilla extract

1. Combine brown sugar, cocoa, cornstarch, and salt in large saucepan. Whisk milk and cream into sugar mixture until smooth. Add chocolate chips and bring to simmer, whisking occasionally, over medium heat. Reduce heat to medium-low and cook, whisking constantly, until thickened and large bubbles appear at surface, 2 to 3 minutes. Off heat, stir in vanilla.

2. Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until completely cool, at least 4 hours. (Pudding can be refrigerated in airtight container for 3 days.) Serve.

Chocolate-Almond Pudding

Serves 4

1/2	cup sliced almonds
1/4	cup packed light brown sugar
3	tablespoons Dutch-processed cocoa powder
3	tablespoons cornstarch
1/4	teaspoon Salt
2 3/4	cups whole milk
1/4	cup heavy cream
1	cup milk chocolate chips
1/2	teaspoon almond extract

1. Place almonds in skillet over medium heat. Stirring often, toast until lightly browned, about 5 minutes. Set aside.

2. Combine brown sugar, cocoa, cornstarch, and salt in large saucepan. Whisk milk and cream into sugar mixture until smooth. Add chocolate chips and bring to simmer, whisking occasionally, over medium heat. Reduce heat to medium-low and cook, whisking constantly, until thickened and large bubbles appear at surface, 2 to 3 minutes. Off heat, stir in almond extract.

3. Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until completely cool, at least 4 hours. (Pudding can be refrigerated in airtight container for 3 days.) Sprinkle with sliced almonds. Serve.

Posted by: Sallie

Baked Ham, Swiss and Fusilli Pasta

2011-05-02T12:07:00.000-07:00

Do any of you have Easter ham lurking in your freezer just waiting to be used? I know I do and I'm on the hunt for creative ways to use it up. Here are a few things I've come up with so far

Ham and Pasta Skillet Dinner- We've had this before and it's delish!

Ham Fried Rice- Haven't tried this one but it looks yummy. Supposedly it's the most requested recipe on Good Things Utah. Just replace the chicken with ham.

Grilled Ham & Cheese- Who doesn't like grilled cheese?

Ham and Rice Soup- This soup looks so creamy. I wish I had a bowl of it right now.

I'd love to hear from you if you have any ideas.

This is another recipe I used for Sunday dinner. A true comfort meal, this pasta was warm, creamy and delicious. My husband said it reminded him of macaroni and cheeese. After first asking what it was, then saying she wasn't eating it, my oldest daughter preceeed to have three, yes three helpings! I'm on my way to putting a dent in that ham! Pair it with a nice green salad, asparagus, and some biscuits or rolls.

Baked Ham, Swiss and Fusilli Pasta

adapted slightly from Southern Food

Ingredients:

8 ounces mini fusilli, macaroni, or other small to medium pasta, cooked as directed, drained
2 tablespoons butter
1/2 cup diced celery
1/2 cup diced onions
8 to 12 ounces cooked diced ham, about 2 cups
2 tablespoons flour
2 cups milk or half-and-half (I used whole milk. I wouldn't go below 2%)
1/2 teaspoon salt
Dash nutmeg
1/8 teaspoon ground black pepper
8 ounces shredded Swiss cheese or Gruyere
2 ounces shredded Parmesan cheese, divided
1/2 cup coarse soft bread crumbs
1 tablespoon melted butter

Preparation:

Cook the pasta as directed on package; drain and rinse. Heat oven to 350°. Grease a 2 to 2 1/2-quart casserole.In a large saucepan or skillet, melt butter over medium-low heat. Add celery and onion and cook until softened. Add ham; cook for 1 minute longer. Stir in flour until blended. Add milk, salt, nutmeg, and pepper. Cook, stirring, until thickened. Add the Swiss cheese. Set aside about 1/4 cup of the Parmesan cheese for topping and add the remaining Parmesan to the sauce with the Swiss cheese. Cook, stirring, until cheeses are melted. Add the drained pasta and stir, blending well. Spoon into the prepared casserole.
Combine bread crumbs with melted butter and remaining 1/4 cup of Parmesan cheese. Sprinkle the bread crumb mixture over the top. Sprinkle over the casserole. Bake for 25 to 30 minutes, until bubbly and lightly browned.

Posted by: Sallie

Asparagus with Orange Hollandaise Sauce

2011-04-27T10:11:00.000-07:00

Hollandaise, the classic sauce for dressing warm asparagus in France, is usually flavored with lemon. The orange juice used in this recipe is a nice change of pace and goes particularly well with the vegetable.

My sister Julia made this for Easter and it was delicious. The hollandaise sauce was really light and the hint of orange was perfect. This would also pair well with a roasted chicken or pork tenderloin.

**Keep in mind these few simple tips: Make the sauce over simmering water instead of over direct heat; too much heat will only cook the egg yolk rather than thicken the sauce. A bowl rather than the top pan of a double boiler contributes to a smoother whisking of the sauce. And finally, softened butter blends in more readily than the more commonly used melted butter. **

Ingredients:

For the orange hollandaise sauce:

2 egg yolks
3 Tbs. fresh orange juice
6 Tbs. (3/4 stick) unsalted butter, cut into slices 1/4 inch thick, at room temperature
Salt and freshly ground pepper, to taste
1 1/2 lb. asparagus spears
2 tsp. salt
1 orange

Directions:

To make the sauce, place the egg yolks and 2 Tbs. of the orange juice in a heatproof bowl or the top pan of a double boiler. Set the bowl or pan over but not touching hot or barely simmering water in a saucepan or the bottom pan of the double boiler. Whisk continuously until warm and just beginning to thicken, about 1 minute. Add the butter 1 slice at a time, whisking until fully absorbed before adding more. When all of the butter is absorbed, continue to whisk until thickened, 2 to 3 minutes. Do not overcook.

Remove the bowl or pan from the pan of hot water, and season the sauce with salt and pepper. If the sauce is too thick, stir in as much of the remaining 1 Tbs. orange juice as needed to thin to the desired consistency. You should have about 3/4 cup sauce. Remove the bottom pan from the heat and let the water cool slightly. Then set the bowl or pan with the sauce over the warm water and cover loosely with a paper towel to prevent a skin from forming.

Cut or break off the tough white ends from the asparagus spears. Trim all the spears to the same length. If the spears are large, use a vegetable peeler to peel away the tough skin, starting 2 inches below the tip.

Pour water into an asparagus steamer, add the 2 tsp. salt and bring to a boil over high heat. Place the spears, tips up, in the basket and steam just until tender, 2 to 3 minutes.

Remove the asparagus from the steamer and divide among 4 warmed plates, arranging the spears in a row. Spoon the warm hollandaise sauce in a wide stripe across the middle of the asparagus. Using a zester or fine-holed shredder, and holding the orange over each serving, shred a little zest from the orange peel directly over the hollandaise on each serving. Serve immediately.

Serves 4.

Posted by: Sallie & Julia

Pasta in Tomato Cream Sauce

2011-04-25T20:45:00.000-07:00

I'm always searching for quick and easy meals that are delicious for weeknight cooking. This recipe couldn't get any easier, yet it tastes like you spent all day on it.

Pasta In Tomato Cream Sauce

from 30 Minutes or Less

Ingredients:

8 oz. penne or other tube pasta

1 (14.5 ounce) can Del Monte Diced Tomatoes with Garlic & Onion

1/2 cup fresh basil, chopped OR 1 teaspoon dried basil

3/4 cup whipping cream

1/3 cup Parmesan cheese, grated

Diced cooked chicken breast (optional)

Directions:

Cook tomatoes over medium-high heat in skillet until thickened, about 5 minutes. Reduce heat; add basil, cream and chicken (if using). Heat through. DO NOT BOIL. Toss with pasta and cheese. Serve immediately.

Posted by: Julia

Easter Goodies, and Brunch and Dinner oh my!

2011-04-18T07:38:00.000-07:00

I love this time of year, but come to think of it, if it relates to cooking I love pretty much anytime of year. Hearty, comforting food for winter (and of course lots of goodies), fresh, brightly colored food during spring and tasty grilled anything in summer, and don't forget all the delicious fruits of the harvest-- apples, pumpkin, cinnamon for fall. Yum.

I'm hosting Easter this year and can't wait. I love seeing all the girls in their pretty dresses, watching my kids hunt for eggs, and enjoying the one time of year in St. George that you can usually go outside without melting!

Here's what's on our Menu:

Brunch

I'm keeping it simple this year (gotta get to church and with 3 little girls hair to do plus my own, you get the picture.)

Quiche Lorraine

Cinnamon Coffee Cake Muffins

an adaptation of this salad- I using strawberries, kiwis, canteloupe and grapes. Maybe some pineapple too.

Juice

Next comes..........................

The treats. I mean we need something to tide us over until dinner. Right?

Peanut Butter Eggs-these will go perfectly in the kids baskets.

Sugar Cookies in Easter shapes and colors

and last but not least.......

Dinner

Deviled Eggs (and it's a good thing. I think my kids have been asking me to make them repeatedly since last Easter.)

Cheesy Roasted red pepper dip with bread and crackers

Maple Glazed Ham

Funeral Potatoes

Green Salad

Asparagus in some form

Crescent Rolls

Carrot Cake

Either this key lime pie

and something lemon for sure.

Happy Easter from My Sister's Kitchen

Posted by : Sallie

Hunka Chunka Chewy Chocolate Chip Cookies

2011-04-13T07:12:00.000-07:00

Photo by Leigh Beisch

Another big hit from Sticky, Chewy, Messy, Gooey Treats for Kids . I have a feeling this book is going to get a lot of use. The names of all the recipes are so cute and the book itself is lovely.

Being a firm believer that there is no such thing as too many chocolate chip cookie recipes, I added this to my list. What drew me to this recipe (besides the name and the irresistible picture) was the amount of chocolate called for. I like a good proportion of chocolate in my chocolate chip cookies and this recipe definitely delivered. These would be perfect for a bake sale individually wrapped or stacked in cellophane bags.

A quote directly from the author sums it up perfectly. "These big, fat, saucer-size cookies are crisp around the edges but lusciously soft and chewy in the center. Chockfull of chips and picture perfect, they have been sampled many times to great acclaim-touted as much for their simplicity as their flavor. Starting the batter with melted butter keeps these cookies chewy and dense, and chilling the dough for a little while before baking yields cookies that one young tester told me "look like they came from the bakery." Compliments, indeed. "

Hunka Chunka Chewy Chocolate Chip Cookies
Sticky, Chewy, Messy, Gooey Treats for Kids

Makes 18 big cookies

1 cup (2 sticks) unsalted butter, melted and cooled

1 cup firmly packed dark brown sugar

1 cup granulated sugar

1 tablespoon pure vanilla extract

2 eggs, plus 1 egg yolk

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

3 cups semisweet chocolate chips

Line 2 baking sheets with parchment paper or coat lightly with nonstick cooking spray. Set aside.

In a large bowl, mix together the melted butter, sugars, vanilla, eggs, and egg yolk. Sift the flour, baking soda, and salt into the bowl and stir the ingredients together to form a soft dough. Stir in the chocolate chips.

Using a 2-ounce self-releasing ice-cream scoop or a 1/4-cup measuring cup, form large balls of cookie dough. Place on a parchment paper-lined baking sheet, 9 to a sheet to allow room for spreading, and chill the dough for at least 30 minutes or up to overnight.

Preheat the oven to 350°F.

Bake the cookies until they are golden brown and crisp around the edges but still slightly soft in the center, 15 to 17 minutes. Transfer to a wire rack and allow cookies to cool completely on the baking sheet before eating.

Posted by: Sallie

Pico De Gallo

2011-04-11T09:01:00.000-07:00

Picture from Pioneer Woman

My husband loves him some pico. Even though I don't really like tomatoes (don't get me started on the seeds and juicy stuff), I love it too. It does involve some chopping but I think it's therapeutic and the results are delicious! It looks so fresh and is so healthy. There are so many ways you can use pico. We love it with tortilla chips, mixed with this rice, inside burritos, and mixed with guacamole. The options are endless.

Pico De Gallo
Pioneer Woman

FOR THE PICO DE GALLO:

■5 whole Plum (roma) Tomatoes

■½ whole Large (or 1 Small) Onion

■3 whole Jalapeno Peppers

■Cilantro

■Lime Juice

■Salt To Taste

Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again. Makes about 2 cups.

Posted by: Sallie

Peanut Butter Pretzel and Toffee Bon Bons

2011-04-05T14:39:00.000-07:00

Picture From Mel's Kitchen Cafe

When I saw this recipe I knew resistance was futile. Chocolate, peanut butter, pretzels, toffee. Who could say no to that. Certainly not me. Apparently not my husband either. Even though he's been watching what he eats, when treat time comes that's the first thing he reaches for. Apparently not my children either who may or may not have snuck them on their breakfast plates.

I love the combination of creamy peanut butter with the added crunch of the toffee bits and pretzels. Of course the fact they are dipped in chocolate totally seals the deal.

I have been dreaming up different ways to change these. Dip them in white chocolate, rainbow sprinkles for the kids, or white for a more classy look. I also purchased the book this recipe came from. It has so many yummy treats and is one of the cutest cookbooks ever! Trust me, you want to make these.

*Note: to chop the pretzel sticks, I place several large handfuls of pretzel sticks in a ziploc bag, seal, and roll over the top with a rolling pin until the pretzels are crunched up well. I measure out of the bag and continue the process until I have 2 cups. These bonbons can be made up to three days in advance. The peanut butter pretzel filling can be made and formed into balls and frozen for up to 2 months before dipping.

Peanut butter pretzel and toffee bon bonsMel's Kitchen Cafe and Sticky, Chewy, Messy, Gooey Treats for kids

*Makes about 5 dozen*

8 tablespoons butter, softened to warm room temperature

2 cups powdered sugar

2 cups peanut butter

1 cup toffee bits

2 cups chopped/crushed pretzel sticks

1 pound chocolate (semisweet, milk, bittersweet)

2 tablespoons shortening or butter

Toffee, chopped nuts, chocolate jimmies for garnish

In a large bowl with an electric mixer, cream the butter and sugar together until evenly combined. Add the peanut butter and mix well, scraping down the sides of the bowl as needed. Stir in the toffee bits and pretzel pieces by hand with a wooden spoon or rubber spatula.

Line a large rimmed baking sheet (12X18-inches or several smaller baking sheets) with parchment or waxed paper. Roll the peanut butter mixture into 1-inch or so (it doesn’t have to be exact) balls and place them on the lined baking sheets. Cover loosely with plastic wrap and freeze for 15-20 minutes until firm. At this point, the balls can be transferred to a sealed container or freezer ziploc bag and frozen for up to 2 months.

Meanwhile, melt the chocolate and shortening/butter together in a microwave-safe bowl or in a double boiler until completely melted and smooth (taking care not to overheat the chocolate as that can cause white streaks, bloom, to appear in the hardened chocolate).

One by one, toss a formed peanut butter/pretzel ball into the melted chocolate and using a fork, cover the ball with chocolate. Lift the covered bonbon out of the chocolate with the fork and tap the lower stem of the fork (right above where the rectangular tined fork part ends) on the edge of the bowl to let excess chocolate fall through the tines of the fork. Scrape the bottom of the fork along the edge of the bowl and transfer the covered bonbon to a parchment lined baking sheet (you can use the same baking sheet(s) used for freezing the balls if you have room). Set the bonbon very close to the parchment paper and using a second fork or butter knife, gently scoot the bonbon off the fork onto the baking sheet. Immediately sprinkle your garnish of choice on the top of the wet chocolate before it sets.

Refrigerate the bonbons until ready to serve.

Posted by:Sallie

Farmhouse Chicken Chowder

2011-03-30T11:58:00.000-07:00

More than ever I've been relying on quick, satisfying meals. With everyone's busy schedule I need something I can get on the table quickly and that reheats well.

I love this soup because it uses a rotisserie chicken, eliminating having to cook your own. The veggies and potatoes are also cut into smaller pieces which means faster cooking.

The texture of this soup was perfect. Not too thin, not too thick. Full of moist chicken, carrots, celery and potatoes and finished with a flavorful, creamy broth. Serve with a salad and some nice dinner rolls.

Farmhouse Chicken Chowder
Cook's Country

Serves 4-6

6 slices bacon , chopped

6 scallions , white parts chopped fine and green parts sliced thin

2 carrots , peeled and sliced thin

1 celery rib , sliced thin

Salt and pepper

6 tablespoons all-purpose flour

5 cups low-sodium chicken broth

1 pound red potatoes , scrubbed and cut into 1/2-inch pieces

1 rotisserie chicken , skin discarded, meat shredded into bite-size pieces (about 3 cups)

1 cup half-and-half

1. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from pot. Cook scallion whites, carrots, celery, and 1/2 teaspoon salt in bacon fat until vegetables are softened, about 5 minutes. Add flour and cook until golden, 1 to 2 minutes.

2. Stir in broth and potatoes and bring to boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, 10 to 12 minutes. Add chicken and half-and-half and simmer until chicken is heated through, about 2 minutes. Season with salt and pepper. Sprinkle with bacon and scallion greens. Serve.

Posted by: Sallie

Jen's Shredded Beef Enchiladas

2011-02-15T13:10:00.000-08:00

If you follow this blog you know we're huge fans of Mexican Food so when I heard my friend Jen had an enchilada recipe that used shredded beef I was totally on board.

Although you'll need to plan ahead (the beef needs to cook for 10-12 hours) your trusty crock pot will easily cook your roast while you sleep.

Filled with seasoned shredded beef, delicious spices and lots of cheese these enchiladas were delicious. My youngest daughter was sitting at the counter stealing bites of meat as fast as she could and was quite upset when I cut off her supply. I can't wait to try the shredded beef in tacos, burritos, and taqutios.

*Plan ahead. The roast needs to cook for 11-12 hours*

Jen's Shredded Beef Enchiladas
adapted slightly from Jen Leach's recipe

2-3 lb. beef chuck roast

1 can beef broth

1 tsp. minced garlic

1 tbsp. Worcestershire sauce

1 8 oz. can tomato sauce (if you use a 3 lb. roast you can add a little more if it seems too dry.)

3/4 tsp. paprika

3/4 tsp. oregano

1 1/2 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. black pepper

1 generous spoon full of sour cream

8 oz. each monterey jack and cheddar cheese, grated

1 large can green enchilada sauce

12-18 flour tortillas

Salt and pepper the roast. Cook in crock pot with beef broth and garlic for 11-12 hrs. The longer it cooks the easier to shred. (You can do this overnight and just put shredded meat in the fridge until you're ready to make your enchiladas.)Put warm (or if cold warm it up) shredded beef in pan with worchestershire sauce, tomato sauce, paprika, oregano, chili powder, cumin, black pepper and sour cream until warm. Grease a 9 x 13 pan. Pour just enough enchilada sauce in the bottom to coat the bottom of pan. Fill each tortilla with meat mixture and cheese.Roll tortillas and place seam side down in pan.Pour remaining enchilada sauce to cover enchiladas and the sprinkle with remaining cheese. bake in 350 degree oven for 20 min. Serve with sour cream and salsa. Makes abt 18 enchiladas.

*The original recipe said it made 12 enchiladas but when I made them I got 18. (My roast was 3 lbs). I also used more sauce (the original called for 10 oz. ) so just cover tortillas to your liking.

Posted by: Sallie

Twice Baked Potatoes

2011-01-25T08:32:00.000-08:00

My daughter requested steak for her birthday dinner and I knew these would be the perfect side dish.

Creamy, cheesy, delicious. I think that about sums it up.

Twice Baked Potatoes
Good Eats & Paula Deen

Ingredients:

8 medium baking potatoes, about 4 pounds

One 8-ounce package cream cheese, room temperature

1/2 cup (1 stick) butter, softened

2 cups (1/2 pound) shredded sharp Cheddar Cheese

1 pint sour cream

2 cloves garlic, minced

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/4 cup chopped chives, for garnish (optional )

6 slices bacon, cooked crisp, drained and crumbled, for garnish

Directions:
Preheat oven to 350. Pierce the potatoes and place on a baking pan. Bake the potatoes for 1 hour or until very soft. Allow to cool for 5-10 min.

Carefully cut each potato in half lengthwise, so you get two “boat” shapes from each potato. Using an oven mitt or potholder, hold the potato in one hand and with a spoon scoop out the flesh into a bowl. Leave a thin border (a little less than 1/4-inch) of potato innards around the skin so that it isn’t too fragile to hold the pumped up potato mixture.

Peel and mash the potatoes in a large bowl with a potato masher or the back of a fork. Or use an electric mixer.Add the cream cheese, butter, 1 cup of the Cheddar cheese and the sour cream. Stir well. Add the garlic, salt, and pepper and stir again. (At this point the potatoes can be refrigerated if you are not ready to serve.)

Preheat oven to 350 degrees.

Line a cookie sheet with foil and spray lightly with cooking spray. Bake the potatoes for 30 to 35 minutes, until hot. Sprinkle the remaining 1 cup Cheddar cheese over the top of the potatoes and return to the oven for about 5 minutes, until the cheese melts. Garnish with the chopped chives and crumbled bacon before serving. Serves 10-12.

Posted by: Sallie

Kaydee's Alfredo Sauce

2011-01-04T12:40:00.000-08:00

Maybe not the "light" recipe you were looking for but my motto is "all things in moderation." My friend Kaydee made this for a Mother-Daughter dinner we had and it was a big hit. Creamy and smooth, just the way I like it. Lots of times I'll saute some sliced chicken breast seasoned with salt, pepper and garlic to throw on the top.

Alfredo Sauce

Kaydee Jensen

1 qt. heavy whipping cream

1 c. butter

4 T. cream cheese

1 1/2 c. fresh Parmesan cheese, grated

2 tsp. garlic powder

1 (12oz) pkg. Fettuccine noodles ( I use whatever)

Combine cream, butter, and cream cheese; simmer until melted. Add Parmesan cheese and garlic powder. Simmer for 20-30 min on low. Add salt and pepper to taste.

Posted by: Sallie

White Cranberry Cashew Truffles

2010-12-16T11:14:00.000-08:00

"Buttery cashews, jewel toned cranberries, and lavish white chocolate combine to make this dreamy candy that's an ideal holiday gift." I couldn't have said it better myself.

These caught my eye because they were something different and even though I'm all about tradition during the holidays, I love trying new things as well.

They were one of my favorites out of the three treats we made for our treat bags. Creamy, crunchy and a slightly tart from the cranberries.

White Cranberry Cashew Truffles
Better Homes and Gardens

Ingredients

1 cup lightly salted roasted cashews

1/2 cup dried cranberries

12 ounces white baking chocolate, chopped

1/2 cup whipping cream

1 tablespoon butter

2 tablespoons brandy or orange juice

12 ounces white baking chocolate, chopped (or almond bark)

2 tablespoons shortening

Flaked coconut and/or snipped dried cranberries (optional)

Directions

1. For filling: In a food processor, combine cashews and the 1/2 cup dried cranberries. Cover and process until finely chopped. Transfer to a medium bowl; set aside. Place 12 ounces white chocolate in the food processor. Cover and process until finely chopped. In a small saucepan, combine whipping cream and butter. Cook and stir over medium-low heat until hot but not boiling. Remove from heat.

2. With the food processor running, carefully pour hot cream mixture through feed tube into finely chopped white chocolate. Process until smooth, stopping to scrape side of bowl if necessary. Add white chocolate mixture to cranberry mixture. Add brandy; mix well. Cover and chill about 3 hours or until firm. Shape filling into 3/4-inch balls; freeze for 15 minutes.

3. Meanwhile, for coating: In a 4-cup glass measuring cup, combine 12 ounces white chocolate and the shortening. Pour very warm tap water (100 degrees F to 110 degrees F) into a large glass bowl to a depth of 2 inches. Place measuring cup containing white chocolate in large bowl. (Water should cover bottom half of measuring cup.) Stir white chocolate constantly with a rubber spatula until melted. (This takes about 20 minutes; don't rush. If water cools, remove measuring cup. Replace cool water with very warm water; return measuring cup to bowl of water.)

4. Line a baking sheet with waxed paper. Using a fork, dip frozen balls of filling into coating, allowing excess coating to drip back into measuring cup.

5. If desired, sprinkle tops of truffles with coconut and/or snipped dried cranberries. Chill about 10 minutes or until coating is set. Store, tightly covered, in the refrigerator or freezer. Let stand at room temperature for 30 minutes before serving. Makes about 60 truffles.

*Cook's note-- if you're making these in mass quantities, you might want to go with the almond bark. My sister and I found that the white chocolate tended to get too hard and then wasn't so pretty looking anymore.*
Posted by: Sallie

The Moistest Turkey EVER!

2010-12-15T09:34:00.000-08:00

In the rush of everything Christmas related, I almost forgot to post this amazing turkey we had for Thanksgiving.

My sister found the recipe via Food Network which claimed it's the top rated turkey on their site. I'd have to agree.

The turkey is brined in some deliciously different spices and then before cooking, stuffed with aromatics. It made for the moistest turkey we'd ever eaten. Really, throughout the whole dinner that is what everyone talked about was the turkey. This will now be our go to recipe for Thanksgiving (and Christmas) dinner.

Alton Brown's Roast Turkey
Food Network

*This turkey will need to be started 2-3 days before serving*

1 (14 to 16 pound) frozen young turkey

For the brine:

1 cup kosher salt

1/2 cup light brown sugar

1 gallon vegetable stock

1 tablespoon black peppercorns

1 1/2 teaspoons allspice berries

1 1/2 teaspoons chopped candied ginger

1 gallon heavily iced water

For the aromatics:

1 red apple, sliced

1/2 onion, sliced

1 cinnamon stick

1 cup water

4 sprigs rosemary

6 leaves sage

Canola oil

Directions
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Posted by: Sallie

Pecan Pie Bars

2010-12-14T14:14:00.000-08:00

My friend Andrea brought these treats over to our family and they were such a hit, I had to get the recipe.

Pecan pie in bar form with a delicious shortbread crust. Yum! These are great for crowds or as neighbor treats because they make a whole jelly roll sheet full.

Delicious warmed up in the microwave with a scoop of vanilla ice cream.

Pecan Pie Bars
Andrea Wittwer and All Recipes

Ingredients

3 cups all-purpose flour

1/2 cup white sugar

1 cup butter

1/2 teaspoon salt

4 eggs

1 1/2 cups light corn syrup

1 1/2 cups white sugar

3 tablespoons margarine, melted

1 1/2 teaspoons vanilla extract

2 1/2 cups chopped pecans

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease the sides and bottom of one 15x10 inch pan.

2.In a large bowl combine the flour, 1/2 cup sugar, margarine or butter and salt until the mixture resemble coarse crumbs. Press firmly into the prepared pan.

3.Bake at 350 degrees F (175 degrees C) for 20 minutes.

4.In a large bowl stir the eggs, corn syrup 1 1/2 cups white sugar, melted margarine and vanilla until blended. Stir in the chopped pecans.

5.Spread the filling evenly over the hot crust. Bake at 350 degrees F (175 degrees C) for 25 minutes or until set. Let cool before slicing. Makes about 48 bars depending on how small they are cut.

*I think these are best eaten the day they are made.*

Posted by: Sallie

Buttermilk Waffles---Williams Sonoma vs. King Arthur Flour

2010-12-08T19:31:00.000-08:00

I just started making my food shopping list for Christmas. I might have started breaking out in a sweat just looking at the length of my list. Luckily my Mom and sister will be here to help. My list included over 26 sticks of butter, 17 cups of heavy cream, and 7 packages of cream cheese. (This is for the whole week though, not just Christmas Day. I say that to rationalize the shocking amount of fat I will be consuming.) I hope no one with a bad heart will be in attendance. I'd better run a few extra miles in preparation.

To make up for all the goodies that I've already started eating, I decided to skip the treats and post a slightly healthier recipe.

Ever since having these delicious waffles at my sister's house I have been a loyal fan. We have waffles pretty much every Sunday and I freeze the leftovers for quick breakfasts during the week. I'm a huge fan of Williams Sonoma. They have so many tried and true, delicious recipes that have become staples at our house.

That being said, I'm also a huge fan of King Arthur Flour. I have this book that has so many yummy recipes. Their buttermilk waffles are no exception. With a whole stick of butter and two teaspoons of vanilla, their flavor is fabulous. No egg white beating required and one batch makes about 10 waffles. Perfect for leftovers during the week.

My kids love them topped with whipped cream and syrup. What can I say, they take after me. I usually throw in a few banana slices because adding fruit makes me feel better about the whipped cream. I love having two recipes to alternate between and they are both delicious.

Classic Buttermilk Waffles
King Arthur Flour

2 large eggs

1 3/4 cups buttermilk

1/2 cup (1 stick) butter, melted and cooled to room temperature

2 teaspoons vanilla

2 cups Round Table Unbleached Pastry OR 1 3/4 cups King Arthur Unbleached All-Purpose Flour

2 tablespoons sugar (leave this out if you want savory waffles, such as the type you'd use as a base for creamed chipped beef or creamed chicken)

2 teaspoons baking powder

1 teaspoon soda

1 teaspoon salt

1/2 cup pecan meal (optional, I never use this)

In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter or margarine and vanilla. In another bowl whisk together the dry ingredients. Combine the wet and dry ingredients just until almost smooth.

Spray your waffle iron with a non-stick cooking spray before preheating it. For an 8-inch round waffle iron, use about 1/3 cup batter. Cook for 2 to 3 minutes, until the iron stops steaming. Yield: about ten 8-inch waffles.

*cooks note - If you have a scale, this is a recipe where measuring the flour really makes a difference.*

Posted by: Sallie

Egg Nog Marshmallows

2010-12-05T18:35:00.000-08:00

One of my most vivid Christmas memories is seeing the kitchen counters, of the house I grew up in, covered in plates and mass quantities of goodies. My mom (and her little helpers) would spend weeks making delicious treats.Then we would all hop in the car and deliver the treats we'd made to all of our friends and family.

Now that my sister and I are grown we still talk about how amazing our Mom is and how we can't believe she made ALL THOSE TREATS by herself. Especially with three little kids underfoot. Being mothers and cooks ourselves we realize all of the love and work that went into the holiday plates. I know my Mother's love for cooking is what inspires us and brings back so many fond memories of our childhood.

Once we were on our own we would still get together every year and make our annual Christmas plates. My Mom lives too far away now for our annual baking days but my sister and I are keeping the tradition alive. Some years we make LOTS of treats and other years (when the holidays creep up way too fast) we keep it simple. But no matter what, we always remember our Mom and the fun Christmas memories she gave us.

This is one of those years that we just kept it simple. We tried out a few new recipes and this was one of our favorites.

Eggnog Marshmallows
Better Homes and Gardens

2 envelopes unflavored gelatin (4-1/4 tsp.)

3/4 cup cold water

2 cups granulated sugar

2/3 cup light-colored corn syrup

1/3 cup refrigerated egg white product or 2 pasteurized egg whites*

1/4 tsp. salt

1 tsp. rum extract

1/4 tsp. ground nutmeg

Nonstick cooking spray

2/3 cup powdered sugar

3 Tbsp. cornstarch

4 oz. white baking chocolate with cocoa butter or vanilla-flavored candy coating, chopped

White nonpareils

Directions

1. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray. Line pan with plastic wrap or line bottom of pan with waxed paper or parchment paper. Coat the plastic or paper with nonstick cooking spray; set pan aside.

2. In a large metal or heatproof bowl sprinkle gelatin over 1/2 cup of the cold water; set aside.

3. In a 2-quart heavy saucepan stir together remaining 1/4 cup water, 1-3/4 cups of the sugar, and the corn syrup until combined. Bring to boiling over medium-high heat. Clip a candy thermometer to the side of the saucepan (see Candy Thermometer, below). Cook, without stirring, over medium-high heat until thermometer registers 260 degrees F, (hard-ball stage) 12 to 15 minutes total. Remove from heat; pour over gelatin mixture in bowl and stir well to combine (mixture will foam up).

4. Meanwhile, in a clean large mixing bowl beat the egg whites and salt with an electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form (tips stand straight), 3 to 4 minutes. Beat in rum extract and nutmeg until combined. With the mixer running on high speed, gradually add gelatin mixture to egg white mixture, beating about 7 minutes or until thick (like the consistency of thick, pourable cake batter). Quickly pour marshmallow mixture into prepared pan, spreading to edges of pan. Lightly coat another piece of plastic wrap with nonstick cooking spray; place, coated side down, over marshmallow mixture. Let stand at room temperature for 1 to 2 hours until firm.

5. Remove plastic wrap from top of marshmallows. In a small bowl combine powdered sugar and cornstarch; sprinkle about a quarter of the mixture evenly onto a large cutting board. Loosen sides of marshmallows, if necessary, and carefully invert onto the cutting board. Remove plastic wrap or paper. Sprinkle top with some of the remaining powdered sugar mixture. Using a knife that has been dipped in warm water, cut square into 20 marshmallows. Place squares, a few at a time, in a large resealable plastic bag. Add remaining powdered sugar mixture; seal bag and toss to coat all sides of marshmallows with powdered sugar mixture.

6. In a small saucepan, cook and stir white chocolate just until melted. Let stand 5 to 10 minutes or until cooled but not set. Spread in a thin, even layer over the top of the marshmallows. Top with nonpareils. Store marshmallows between sheets of waxed paper or parchment paper in an airtight container in the refrigerator for up to 1 week. Or freeze for up to 1 month. Bring to room temperature 30 minutes before serving. Makes 20 large marshmallows.

Posted by: Sallie & Julia

Martha Stewarts Cream Cheese Pie Crust

2010-12-02T13:59:00.000-08:00

I hope everyone had a wonderful Thanksgiving. We had a delicious dinner at my Mom's. It was so fun being in the kitchen with my Mom and sister. The turkey was amazingly moist. Everyone agreed it was the best turkey ever (I'll be posting the recipe soon.)
The kids did a wonderful job of decorating the tables and I enjoyed THREE pieces of pie and didn't even feel guilty because it was Thanksgiving. I used a new pie crust recipe my friend Heidi told me about. A pie crust with cream cheese? How could I resist? It was simple to make and the cream cheese made the crust really easy to work with. It turned out beautiful. My only caution-- make sure you use either a pie crust shield (or wrap the crust with foil) to prevent it from overbrowning. I wasn't paying attention and let the top get too brown but the inside crust was delicious!

Cream Cheese Pie Crust
Martha Stewart

*Makes one 9-inch crust*

2 teaspoons cold water

1 teaspoon cold cider vinegar

1 1/2 cups all-purpose flour, plus more for surface

1/2 teaspoon salt

4 ounces (1 stick) cold unsalted butter, cut into small pieces

4 ounces cold cream cheese, cut into small pieces

Directions

1.Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.

2.Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)
3.Roll dough into a 12-inch round on a lightly floured surface. Fit dough into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang. Turn overhang under so that edge is flush with rim. Flute edge. Freeze until firm, about 15 minutes.

Posted by: Sallie
.

Chocolate Thumbprints

2010-11-22T08:03:00.000-08:00

Although I could happily live on chocolate chip cookies for the rest of my entire life, I also like trying new things, like these chocolate thumbprints.

Not only are they cute as can be, these little two bite beauties are pretty tasty too. Buttery, little shortbread rounds with a creamy chocolate filling, I bet you'll have a hard time eating just one!

Simple enough for everyday, yet pretty enough for a baby shower or holiday plate, these little thumbprint cookies are going in my "keep" file. I also have a sneaking suspicion that the jam and double chocolate versions could be making an appearance really soon.

Chocolate Thumbprints
Martha Stewart

*Makes about 2 dozen*

12 tablespoons (1 1/2 sticks) unsalted butter

1/2 cup confectioners' sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

4 ounces semisweet chocolate, chopped

1 1/2 teaspoons light corn syrup

Directions

1.Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.

2.Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.

3.Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.

.

Posted by: Sallie

Salsa Chicken

2010-11-17T11:43:00.000-08:00

I recently participated in a recipe exchange and was given this recipe. It is so delicious and easy! I was surprised at how good such simple ingredients can taste.

Salsa Chicken

Ingredients:

4 chicken breasts
1 Jar of salsa (Picante, old el paso whatever you like; choose the heat you like I use mild)
Can of corn or thawed frozen corn
salt/pepper
garlic powder
onion powder
1 cup of shredded jack cheese

Sear the chicken in olive oil seasoned with the salt, pepper, garlic and onion powder place seared chicken in a casserole dish cover with the salsa and corn; bake covered at 350 for 40 minutes. Top with monterey jack cheese a few minutes before it's done.

Serve over white rice (if it's too spicy you can add a tbls of brown sugar while it's cooking).

In the slow cooker just put the chicken in the crock pot after you sear it with the other ingredients and cook it a low for three or four hours or at high for 1 or two hours.

Posted By: Julia

Giada's Marinara Sauce

2010-11-16T12:23:00.000-08:00

Picture from Mel's Kitchen Cafe

I've long been a huge fan of Giada De Laurentiis. Her recipes are classic, delicious and usually pretty healthy too. Her marinara sauce is no exception. It turns out smooth, delicious, and thanks to Melanie's fabulous tip, of adding a couple tablespoons of butter, almost silky tasting. I love the adaptability of this recipe as well. The options are endless. Cook up some ground beef or turkey sausage, grilled chicken, or sauteed squash and zucchini for toppings. Or eat as is for a healthy, vegetarian meal. It's delicious in lasagna, manicotti, or as a dip. My husband and I both agreed this is THE marinara sauce we'll be using from now on. My kids love it because there's no CHUNKS and I love it because they're eating their veggies without even knowing it!

Giada's Marinara Sauce
Giada De Laurentiis & Mel's Kitchen Cafe

*Makes about 7 cups of sauce

2 tablespoons extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 (28-ounce each) cans crushed tomatoes

1/2 tablespoon dried basil

1/2 tablespoon dried oregano

2 dried bay leaves

1 tablespoon brown sugar

2 tablespoons butter (optional but delicious)

In a large pot, heat the oil over medium heat until hot and rippling. Add the onion and garlic and saute, stirring very frequently, until the onion is soft and translucent, about 3-4 minutes. Add the celery and carrots and season with salt and pepper. Cook, stirring frequently, until all the vegetables are slightly tender, about 5 minutes. Add the crushed tomatoes, basil, oregano and bay leaves and simmer, covered, on low heat for 1 hour, stirring occasionally to make sure the sauce isn’t sticking to the bottom of the pot, until slightly thickened and the vegetables are completely tender. Stir in the brown sugar. Taste the sauce. Add salt and pepper as needed. Add the butter and stir to combine if you want to round out the flavors and add a dimension of silkiness.

Remove the bay leaves. In a blender or food processor, blend the sauce (in several batches, if necessary) until it is smooth. The sauce can be frozen once it is cooled completely in freezer-safe ziploc bags for up to 6 months.

Posted by: Sallie

Caramel Apple Cheesecake Bars

2010-11-08T12:14:00.000-08:00

I know I just posted a recipe for Cheesecake Bars awhile ago, but these were too good not to post. A perfect fall dessert, these bars have a little bit of everything. A delicious, buttery shortbread like crust, a creamy layer of cheesecake, cinnamon and sugar apples, a yummy struesel topping and as if that wasn't enough a drizzle of caramel. Leave it to Paula Deen. I just love her!

Caramel Apple Cheesecake Bars with Streusel Topping

Paula Deen & My Kitchen Cafe
Base:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

¼ teaspoon salt

½ teaspoon cinnamon

1 cup (2 sticks) butter, softened

Cream Cheese Layer:

2 (8-ounce) packages cream cheese, softened

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

2 tablespoons sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel Topping:

1 cup firmly packed light brown sugar

1 cup all-purpose flour

½ teaspoon cinnamon

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

1 cup caramel sauce (homemade recipe below)

Preheat oven to 350 degrees F.In a small bowl, stir together chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.

In a medium bowl, combine all the streusel topping ingredients and mix until crumbly. Set aside.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or two forks until mixture is crumbly but combined. Press evenly into a 9X13-inch baking pan lined with aluminum foil. Bake for 10 minutes or until lightly browned.

While the crust is baking, in a large bowl, beat cream cheese with 1/2 cup sugar until smooth. Then add eggs, one at a time and then the vanilla. Mix well. Pour over the warm crust.

Spoon the apple mixture evenly over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30 minutes until the filling is set.

Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).

*I cheated and used Mrs. Richardson's Caramel Sauce.*

Caramel Sauce:

4 tablespoons butter

1 cup firmly packed light brown sugar

½ cups half-and-half or cream

Pinch of salt

1 tablespoon vanilla

Mix butter, brown sugar, half-and-half or cream, and salt in a saucepan over medium-low heat. Bring the mixture to a simmer and cook while whisking gently for 5 to 7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. Turn off the heat and pour the sauce into a jar. Refrigerate until cold. If the caramel sauce has cooled in the fridge long enough to harden, warm slightly before drizzling on bars.

Posted by: Sallie

Delicious Sugar Cookies

2010-11-03T13:38:00.000-07:00

My family loves sugar cookies. We have a favorite recipe found here. My husband thinks it is a crime to even look at another recipe. Me, I'm the traitor. What can I say? Sometimes change is good. In this case, very good.

This recipe for sugar cookies is absolutely divine! Like I think I was actually moaning while I took a bite of one. (Good thing I was alone!) I loved the hint of lemon and the sweet buttery flavor. Even though they are cooked at a high temperature they keep their shape fabulously and are super soft, melt in your mouth, delicious!

Delicious Sugar Cookies
Good Things Catered and My Kitchen Cafe
Makes 2-3 dozen sugar cookies (about 2-3 inch size)

1 1/2 cups (3 sticks) butter, softened to cool room temperature

1 1/2 cups granulated sugar

1/2 cup powdered sugar

4 large eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

1 tablespoon lemon zest (from about 1 lemon)

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

Preheat oven to 400 degrees.

In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.

The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness (I prefer my cookies on the thick side so I roll my dough out to about 1/4-inch, maybe even slightly thicker than that). Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes. The cookies won’t appear browned on top (or on bottom) when they are done baking so don’t let them over bake! I find 7 1/2 minutes is about perfect but if they are even lightly browned on bottom, decrease the time by 30 seconds. This way they literally melt in my mouth.

Cool the cookies completely on a wire rack before frosting. The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. You can also freeze 1/2 of the sugar cookie dough when you don’t have time or don’t want to roll it out and cut shapes. Wrap the dough in plastic wrap and then stick it in a freezer-safe ziploc bag and freeze it for up to a month. Take it out the night before you want to roll it out and store it in the refrigerator to thaw (for about 12-15 hours). About 30 minutes before you want to use it, let it sit on the counter to soften a bit and then roll it out and cut out the cookies.

Whipped Cream Cheese Frosting

*Note: the key to success here is using really soft cream cheese and beating it with the powdered sugar until no lumps remain.

*Makes about 4 cups of frosting

1 (8 oz.) block cream cheese, softened

1 1/2 cups powdered sugar

1/8 teaspoon salt

1/2 teaspoon vanilla extract

1 1/2 cups heavy whipping cream

In a large bowl, combine the softened cream cheese, powdered sugar, salt and vanilla. Mix until very smooth and light and no lumps remain. In a separate bowl, beat the cream to stiff peaks. Add the whipped cream to the cream cheese mixture. Mix until well combined and smooth. Store in the refrigerator for up to one week.

Posted by: Sallie

Mini Meatloaves

2010-10-28T07:27:00.000-07:00

Even though I have a family of six, none of us are huge eaters. Sometimes this can pose a problem as in we're having leftovers again! There's only so much you can eat of one food before wanting it to disappear.

That's why I was excited to find this mini version of a family favorite.

These mini loaves turned out moist and flavorful. I used a meatloaf mix (I had my butcher mix up the exact amount I needed) but you could easily make your own combination using equal amounts of ground beef and pork. The glaze added the perfect tang.

Not only did it make a perfect amount, instead of taking over and hour to cook, these mini loaves were on the table in about 30 minutes. It was fun to serve everyone their own little loaf and know that I wouldn't be stuck eating meatloaf for the rest of my life!

Mini Meatloaves
The Best 30-Minute Recipe

Makes 4- 5 mini meatloaves.

Meatloaves:

17-20 saltine crackers, crushed fine (about 2/3 cup)

1/4 cup whole milk

1/3 cup minced fresh parsley

3 tablespoons Worcestershire sauce

1 large egg

1 1/2 tablespoons Dijon mustard

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 pounds ground meat (meatloaf mix or equal parts ground beef and pork)

2 teaspoons oil (I used canola oil)

Glaze:

1/2 cup ketchup

1/4 cup packed light brown sugar

4 teaspoons cider vinegar

Adjust an oven rack to the middle position and heat the oven to 500 degrees. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Add ground meat and combine until uniform. Shape mixture into 4-5 oval loaves.

Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Brown meatloaves well on one side (about 3-5 minutes). Carefully flip loaves over and tidy up edges using a spatula . Brown on other side for about 3 minutes.

Meanwhile, mix glaze ingredients together until smooth, then spoon glaze over top of loaves. Put loaves on baking sheet ( I always put a sheet of foil under them to make clean up easier!) and bake until centers of loaves register 160 degrees, about 15 minutes. Serve.

Posted by: Sallie

Honey Whole Wheat Bread

2010-10-25T10:02:00.000-07:00

One of my favorite parts of cooking is the challenge. I used to be a terrible bread and roll maker. I would end up with sticky, gooey, dough or really heavy, small, rock like rolls. Every once in awhile I would get lucky and have a batch turn out great. Now am I much more comfortable with yeast breads and (knock on wood) 99% of the time end up with great bread. Those of you who've made or tasted homemade rolls and bread know that there is no comparison to store bought!

So how did I go from being a bread making disaster to getting great results? Unfortunately there is no big, magic secret (that I know of anyway.) It all boils down to PRACTICE. Here are the few things I can share with you that have helped me.

1. Start with good recipes. I like to get my recipes from well known cookbooks, blogs (that I've made great recipes from before), and friends. Try to start out with very simple recipes and progress once you feel comfortable.

2. Invest in a thermometer. If you have recipes that call for a certain water temperature, it takes a lot of the guess work out of the process and will ensure that you are not either killing the yeast (by getting the water too hot) or not activating it enough (by not getting the water hot enough.)

3. Don't over or under flour your dough. This is where experience really comes into play. A dough that is too sticky won't rise properly while a dough that has too much flour results in tough, heavy rolls. Use your recipe as a guideline. If you feel you need to add more flour or water, do it in very small amounts and give it a minute to come together before adding more. Temperature, humidity, etc. all have an effect so use your best judgement. Once you have made a recipe multiple times, you will know what the dough should look like. *Melanie has a great yeast tutorial on her blog with photos and lots of helpful information. http://www.melskitchencafe.com/2009/11/tutorial-working-with-yeast.html

4. Practice, Practice, Practice. It's how you become successful at anything. Take a class or ask a friend who makes bread to help you.Don't get discouraged. I had a lot of failures! If I can do it, you can too.

Now, on to my recipe (which comes from The Sister's Cafe.) I have been promising myself for about 6 months that I would start making all of our bread. I finally got myself in gear and purchased a wheat grinder and some really good bread pans. I have been trying out different recipes and this one has been one of my favorites. The loaves turned out beautiful! I love using the white wheat flour. It has a much more mellow taste and even my kids (and maybe an unnamed husband) who hate wheat bread like this bread. It makes 5 loaves which is great because you can slice and freeze the leftovers. If you have an electric knife it works fantastically!

Yummy, Easy Whole Wheat Bread
The Sisters Cafe

Yield: 5 loaves

3 1/2 cups hot tap water (helps offset the cool can of milk)
1 (12oz) can evaporated milk
3 Tbs instant yeast (like SAF)
2/3 cup oil (I used canola)
1 cup honey (use the same measuring glass as the oil and the honey slides right out)
1 cup white flour
3 Tbs vital wheat gluten
2 Tbs dough enhancer (this is optional--I just happen to have some)
12 cups whole wheat flour (I used white wheat: approx 8c wheat berries= 12 c flour)
1 1/2 TBSsalt

*I ended up adding 1 cup of white flour and 1 cup of white wheat flour more than the recipe called for.*

Grind your wheat (in your electric wheat grinder) while getting everything else ready. Then, using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt. Add a little extra white flour as needed if dough is too sticky. Knead in mixer for 8 minutes. Dump out dough on your 'Rolpat' or if you don't have one, pour a little oil on your counter top and spread with your hand. Form into a long log, then divide into 5 loaves. Form each loaf into a log shape and place in medium sized nonstick bread pan. Press down the sides of each dough piece to fill the bottom of the pan, leaving the top round and smooth. Let rise in a warm spot until almost desired bread size. (about 1 hour). Bake in preheated 350 oven for 25-30 minutes. Remove from oven to wire racks and brush tops of hot loaves with butter, if desired. Let cool about 10 minutes, then remove from pans and let cool completely before slicing. (if you can wait that long!!)

Posted by: Sallie

My go-to Apple Crisp

2010-10-20T07:44:00.000-07:00

Quite awhile back we had a women's church meeting with a delicious dinner. I was asked to make an apple crisp and given this recipe. Since then it has been my go-to recipe for apple crisp. I love the cinnamon sprinkled on the apples and the topping is the best! We love ours served warm with vanilla ice cream and caramel syrup drizzled on top.

Apple Crisp

Fruit Mixture:
8 cups peeled apples (I usually use granny smith)
2 tsp. cinnamon
2 Tbsp. water
2 tsp. lemon juice

Topping:
1 1/2 cups rolled oats
1 1/3 cups flour
1 1/3 cups firmly packed brown sugar
3/4 cup butter, softened

Heat oven to 375 degrees. Place apples in ungreased 9 x 13 baking dish. Sprinkle with cinnamon, water and lemon juice. In a large bowl, combine all topping ingredients; mix until crumbly. Sprinkle crumb mixture evenly over apples. Bake at 375 degrees for 35-40 minutes or until fruit is tender and topping is golden brown.

Posted by: Sallie

Herb Crusted Pork Tenderloin

2010-10-19T08:11:00.000-07:00

Forgive me for not posting any new recipes in such a long time. Having a new baby makes finding time to cook really difficult, but I'm starting to get back into the swing of things, finally!

Here's a great tasting recipe that is so easy you can roast it while you make your side dish and vegetable and by the time it's done roasting, you've got a complete meal!

Herb Crusted Pork Tenderloin
By Paula Dean
Ingredients
1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Directions
Preheat oven to 475 degrees F.
Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

Posted by: Julia

Easy Cheesesteak Subs

2010-10-13T13:50:00.000-07:00

When I made these the other night my husband just sat there staring for a minute and then said "you are amazing." I think that says it all.

Not only easy but pretty darn tasty. Make your man (and yourself) really happy and make these for dinner. By the way, these rolls are not optional. They highly contribute to the amazing deliciousness of these sandwiches.

Cheesesteak Subs
Adapted slightly from Cook's Country

Serves 4-6 depending on how much meat you use.

1 onion , halved and sliced thin
3 tablespoons unsalted butter
2 garlic cloves , minced
1/4 teaspoon dried oregano
1 tablespoon A-1 steak sauce, plus extra for serving (I added another tbsp. because we like a lot of sauce)
1 pound rare deli roast beef , cut into 2-inch strips
Salt and pepper
8 slices deli provolone cheese
4 (6-inch) sub rolls , split partially open lengthwise (or the above mentioned recipe shaped into 6 hoagie rolls)

1. Adjust oven rack to upper-middle position and heat broiler. Melt butter in skillet. Add onion and cook until softened and golden, about 8 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Add A-1 sauce and beef to skillet and cook until heated through, 1 to 2 minutes. Season with salt and pepper.

2. Divide beef mixture among rolls. Top with cheese and broil on rimmed baking sheet until cheese is melted, about 2 minutes. Serve.

Posted by: Sallie

Cook's Illustrated Classic Brownies

2010-10-09T14:57:00.000-07:00

I have a major complaint. Sorry in advance to any restaurant owners in St. George but you need to know that there is not a single establishment in this town that makes a great brownie sundae. And I should know. It's got to be one of my all-time favorite desserts and my friend Kelly and I are pretty much the authorities when it comes to brownies.

The other night the chocolate craving hit and I knew I wanted a brownie sundae. Knowing that buying one would end up in disappointment I went in search of THE BROWNIE.I have a great brownie recipe here but they are really rich and take a little more time. I wanted just your classic, fudgy, full of chocolatey goodness brownie.

I found just what I was looking for! Moist, fudgy, and bursting with chocolate flavor.Perfect for picnics and lunch boxes. Delicious topped with vanilla ice cream, smothered in hot fudge and topped off with some real whipped cream!This will be my go to classic brownie. If you want to take this recipe up a notch it would be delicious with chocolate chips (or any other kind of chips you like)mixed into the batter.

Classic Brownies

Cook's Illustrated

Ingredients
1 cup pecans or walnuts (4 ounces), chopped medium (optional) I left these out
1 1/4 cups plain cake flour (5 ounces)
1/2 teaspoon table salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate , chopped fine
12 tablespoons unsalted butter (1 1/2 sticks), cut into six 1-inch pieces
2 1/4 cups sugar (15 3/4 ounces)
4 large eggs
1 tablespoon vanilla extract

Instructions
1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13- by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.

3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.

4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.

5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature up to 3 days.)

Posted by: Sallie

Breakfast Hash

2010-10-03T11:39:00.000-07:00

After completing his second marathon, I thought my husband deserved a fantastic breakfast. (Sadly because of a back injury I am still in physical therapy and wasn't able to run this year). Waffles are kind of a Sunday morning tradition but he also requested some kind of breakfast hash. Digging around in my arsenal of cookbooks I spotted a corned beef hash. Not really appetizing to me, but the rest of the recipe sounded delicious.I had some leftover sausage and decided it would be a great substitute.

Chock full of golden brown potatoes, diced onions, bacon, & sausage, this hash was delicious. I was a little leery of adding cream but combined with the hot sauce and topped off with some sunny side up eggs it was perfect. This is a yummy dish I'll be making again. (My family was starving and attacked the hash before I could snap a picture. I did find this one online to give you a good idea of what it will look like.)

Sausage and Potato Breakfast Hash
adapted from The Best Skillet Recipes

2 lbs. russet potatoes (about 4 medium potatoes) peeled, and diced into 1/2 in. pieces
1 medium onion, diced
2 cloves garlic minced or put through a garlic press
4 oz. (about 4 slices) bacon, diced into 1/4 in. pieces
10-12 oz. sausage ,cooked in a separate pan then kept warm until ready to use(I used the kind in a big roll and cooked it like hamburger)
1/3 cup heavy cream
1/4 tsp. hot sauce
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. olive oil
4 large eggs

Toss the potatoes with the oil, salt and pepper in a microwave safe bowl. Cover the bowl and microwave on high until the potatoes begin to soften, 7-10 minutes, stirring the potatoes halfway through cooking. Drain the potatoes well.

Cook the bacon in a 12 in. nonstick skillet over medium-high heat until the fat begins to render, about 2 minutes. Stir in the onion and cook until softened and lightly browned, about 8 minutes.

Stir in the garlic and cook until fragrant, about 30 seconds. (If there is a lot of grease you can drain it. See note at bottom of recipe.)Stir in the drained potatoes, cream, and hot sauce. Using the back of a spatula, gently pack the potatoes into the pan and cook undisturbed for 2 minutes.Flip the hash, one portion at a time, and lightly repack it into the pan. Repeat the flipping process every few minutes until the potatoes are nicely browned, 6-8 minutes.
Stir in the cooked sausage adn lightly repack the hash into the pan. Make four shallow wells (about 2 inches wide) in the surface of the hash.

Crack 1 egg into each indentation and sprinkle with salt and pepper. Reduce the heat to medium-low, cover, and continue to cook until the eggs are just set, about 5 minutes. Serve immediately. Serves 4-6.

*Note- the recipe didn't call for draining the pan but when i saw the amount of grease after cooking the bacon I drained mine.*
Posted by: Sallie

My Sister's Kitchen

Spicy Cranberry Cream Cheese Dip

Classic Italian Lasagna

Sparkly Red Velvet Brownie Bites

Caramel Apple Dip

Preparation Instructions

Mexican Fiesta

Pumpkin Cream Cheese Muffins

Gooey Chocolate Coconut Bars

Baked Macaroni and Cheese

Mini Chocolate Chip Cookies

Ingredients:

Directions:

Cookie Dough Truffles

Ingredients

Directions

Creamy Chicken Lasagna

The Ultimate Beef Stroganoff

BBQ Chicken Kebabs

*The recipe calls for either chicken thighs or breast. if you use both, make sure to put them on separate skewers as they will cook at different rates.

INGREDIENTS

INSTRUCTIONS

Bean Dip

Mexican Lasagna

Congo Bars

Southwestern Black Bean Salad

Crepes with Cream Cheese Mousse

Crepes with Cream Cheese Mousse

Ingredients

Instructions

Rosemary Ranch Chicken

Classic Fresh Fruit Tart

Printable Version

*READ THROUGH THE RECIPE TO SEE WHAT CAN BE MADE AHEAD. iF YOU PLAN ON MAKING THIS DESSERT ALL IN THE SAME DAY YOU WILL HAVE TO START QUITE EARLY TO ALLOW ENOUGH TIME FOR CHILLING.*

Ingredients

INSTRUCTIONS

Dad's Baked Beans With Sausage

Chicken Tikka Masala

Lemon Berry Trifle

Ground Turkey Enchiladas with Corn and Cilantro Topping

Cream Biscuits

Bittersweet Chocolate Pudding Pie

Buttery Brioche Hamburger Buns

Southwestern Turkey Sliders

Ingredients

Directions

Paula Deen's Lemon Bars

Sweet Corn Salad

Ina Garten's Outrageous Brownies

from A Bountiful Kitchen *see bottom of recipe for tips and notes*

Directions

Ganache Frosting9 oz. Semisweet chocolate1 cup whipping cream2 tablespoons butterPlace all ingredients in saucepan over medium heat. Whisk until melted and combined. Pour over brownies after brownies are cooled slightly. Let sit for about 1 hour, or in refrigerator until set, then cut and serve.

Tips:

BBQ Chicken Pizza

Peanut Butter Cup Caramel Shortbread Bars

Roasted Pork Tenderloin with Sweet and Sour Glaze

Salad de Maison with Fresh Lemon Dressing and Homemade croutons

Toffee Chip Snickerdoodles

Ingredients:

Directions:

Tips:

Chicken Fajita Bowls

Baked Oatmeal- Splurge and Slender

Chocolate Mousse Crunch Cake

Strawberry Shortcake With Almond Glaze

Cilantro Lime Rice--two ways

Creamy Chocolate and Chocolate Almond Pudding

Baked Ham, Swiss and Fusilli Pasta

Baked Ham, Swiss and Fusilli Pasta

Ingredients:

Preparation:

Asparagus with Orange Hollandaise Sauce

Ingredients:

For the orange hollandaise sauce:

Directions:

Pasta in Tomato Cream Sauce

Easter Goodies, and Brunch and Dinner oh my!

Hunka Chunka Chewy Chocolate Chip Cookies

Pico De Gallo

Peanut Butter Pretzel and Toffee Bon Bons

READ THROUGH THE RECIPE TO SEE WHAT CAN BE MADE AHEAD. iF YOU PLAN ON MAKING THIS DESSERT ALL IN THE SAME DAY YOU WILL HAVE TO START QUITE EARLY TO ALLOW ENOUGH TIME FOR CHILLING.

from A Bountiful Kitchen see bottom of recipe for tips and notes